Click here or on the photo for the Sweet Onion Spaghetti recipe.
Although I am not religious, one remnant of religious tradition that I still follow on most occasions is eating fish on Fridays. The significance of it has been lost to my family long ago; nowadays it is more of a convenient way to remember to have our weekly fish ration. So it being Easter weekend, this was what we had for our very simple fish dinner.
Continue to the Pecan Crusted Fish recipe.
Here is another dish inspired by bloghopping. Not too long ago, I was drooling over mussels cooked by Iskandals and SpiCES but I wasn't sure where or when I would be able to get a hold of some decent mussels. Then Ces commented that I can use the frozen New Zealand Mussels commonly found in the grocery store. So that is what I did, got me a box of mussels and got to cookin'. This is what I came up with. They were delicious! Next time, now that I know I have a steady source, I will try all the recipes from Iska and Ces.
INGREDIENTS:
New Zealand Mussels
4 cloves garlic, minced
2 tablespoons chives, minced
2 tablespoons flat leaf parsley
Mayonnaise
Bread crumbs
Place mussel half shells on a cookie sheet. In a small bowl, combine the garlic and herbs. Sprinkle the mussels with garlic and herb mixture. Place a dollop of mayonnaise (about half a teaspoon) on each mussel. Sprinkle tops with bread crumbs. Bake at 400 degrees F for 15 to 20 minutes until the mayonnaise has melted and the top is lightly browned. Serve with a squeeze of lemon.
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