Drunken Mussels

I am currently obsessed with Shellfish.. all thanks to my trip to NOLA last November where I tried raw and charbroiled oysters for the first time and fell in love… which led me to start being more adventurous in my food ventures.. Whenever I go out to a restaurant it’s a must that I order it.. So, I thought I would share this recipe that I threw together the other night. It was quick, easy, and it was absolutely delicious (not to toot my own horn.. toot toot.) I typically cook my sea food with white wine however this time I substituted it with beer and it was super flavorful..


2 lbs Live Mussels

1lb Sweet Italian Sausage Patties (or sausage meat not in the casing)

1 bottle of beer (I used bluemoon but whatever you have in the fridge)

1 loosely packed cup of fresh Parsley

Zest of 1/2 lemon

1/2 teaspoon of Red Pepper Flakes


Ground Pepper


Olive Oil


Heat two tablespoons of olive oil in a large pot.

Add ground sausage cook until brown

Add two tablespoons of minced garlic, cook for 2-3 minutes.

Pour in bottle of beer


Add Live mussels

Add zest of 1/2 lemon

Add  Parsley

Add red pepper flakes

Add salt and ground black pepper


Cover and cook for 10 minutes, stirring occasionally.

Remove mussels that did not open

Serve with warm fresh bread for dipping .. :):)

Voila  Drunken Mussels 


Pho Ga

On my recent trip to Hawaii.. I tried pho for the first time. It is a delicious Vietnamese soup. Since I returnedI’m  always on the lookout for a pho spot. I came up with this quick recipe to try at home! It’s a very basic recipe. On a recent trip to H-Mart (Asian supermarket) I bought most of the ingredients.

what you need:

1 lb Chicken cutlets (cut in small thin pieces)

Chicken broth 1 liter

1-2 tbs Fish sauce

Pho Noodles

5 cloves of minced Garlic

1 Onion sliced into thin rings

Dash of Black Pepper



Bean sprout

Sriracha (optional)

1 Lime 

Jalapeño (optional)

Mint leave (optional)

Cook noodles as per the directions on label. Reserve.

Take 1 liter chicken broth, garlic and chicken and bring to a boil on high heat.

Boil until chicken is cooked about 15 minutes depending on how thin you cut chicken. 

Remove chicken and put it to the side. You can shred it. Then strain the broth.

Lower the broth to a simmer and add the onions and 1-2 tbs fish sauce depending on your taste. Put a dash of pepper. Let it simmer for another 15 minutes or so. 

This goes on the side of your pho for you to add as much as you please:

chop up your cilantro, mint, and scallions. 

Rinse the bean sprouts with cold water and cut the lime into wedges. 

I add sriracha I like it spicy..

Voila Pho!