Mullosks Recipes
MOCK MULE
You'll hardly miss the vodka with this effervescent mock Moscow mule. The candied ginger garnish adds a little sugar and spice.
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 drink
Number Of Ingredients 4
Steps:
- Fill a 16-ounce copper mug with crushed ice. Add the ginger beer and seltzer. Garnish with the candied ginger and lime wedge.
MUSSELS IN LIGHT BROTH
Rasam, as prepared in most homes in Southern India, uses either tamarind or tomatoes as the base. One night when I was a teenager, I was out to dinner with my brother Tom in New York City's Little Italy and ate mussels cooked in a light tomato broth very reminiscent of rasam. I couldn't wait to get home, buy fresh mussels, and cook them in rasam.
Provided by Asha Gomez
Categories Dinner Mussel Shellfish Tomato Cumin Garlic Cilantro
Yield Serves 4
Number Of Ingredients 15
Steps:
- In a 4-quart pot over medium heat, add the oil. Add the ginger, garlic, cumin, black peppercorns, asafoetida, and salt. Cook, stirring constantly, for 1 minute. Add the tomatoes and cilantro and cook for 5 minutes, stirring occasionally. Add 2 cups of water and cook for 8 minutes on a low heat. Add the mussels, cover and cook for 5 to 6 minutes, or until the mussels are opened. Remove from the heat. Transfer the mussels and broth to a serving bowl and finish with the tempered oil.
- To make the Tempered Oil:
- In a small pan over medium heat, add oil. Add the curry leaves and mustard seeds; when the mustard seeds begin to pop, remove the oil from the flame, about 30 seconds. Drizzle the oil over the mussels and broth.
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