Ok so I am an urban eater, but I like to cook too. There are a lot of things that I love to eat and cook that I have done and posted. But there are still 2 things in my life that I have been terrified to attempt to cook and that is mussels and whole lobster. Yes, I have seen them made and posted the recipes because the food was great. But, I have never physically MADE them in MY home.
I have battled scalding hot oil and burning sugar to the right color texture and temperature and other complex recipes. But cook Live Lobster and mussels? Never.
I have come to realize I have a thing about killing my food before I cook it. Who knew? Anyway I have not all the way conquered my fears but thank God that I have a fearless Man, who is willing to participate and follows instructions well. Heres how it began…
So I was working on something and I sent him a text that I was going to make mussels [period]. I sent the text just to prepare him for what he may encounter when he came to visit. See, sometimes he stops by and my place is full of smoke or smells bad from “epic fails”, and he is always surprised. I didn’t want him to be surprised agin this time if this kind of situation was to occur when he stopped.
I was on a mission to make some mussels, I was just tired of alway buying them when I know I could do it myself. He responded back, “mussels, lobster and wine”. How could I resist?
I was petrified to buy the lobster and drive them home in my car but I’m a big girl and I decided to suck up my fear and “woman up”. I bought two 1-1/2 lb lobsters and 2 lbs of mussels. I was ready or so I thought.
He got to my place, we “dawdled” a bit and then got to cooking. When the lobsters started scurrying like mad in the sink I ran out the kitchen like a 4 year old screaming…[I’m the worst]…
The recipe suggested that we put them in the freezer for about 15 minutes so that their systems slow down and they are easier to kill. [deep sigh]. But it worked! Of course he cut the lobsters in half because I couldn’t do it. But at least I was able to cook them in my place! [Making progress]
We followed these two recipes with a little alteration because we just used what was in the kitchen already (which was most everything). And I also added the remaining basting sauce from the lobsters to the mussels recipe.
Voila! We have officially decided on lobster and mussels night once a month!
Lesson learned: Fears are meant to be conquered!
Making your own butter supposedly produces a lighter and fresher, free of the preservatives and artificial coloring butter. And since I love butter, I decided to find a DIY for butter. So excited to try it. Check it out.
- 1 cup heavy whipping cream
- 1 tablespoon sour cream (optional)
- Mason Jar or food processor
- Small mesh strainer
Using the Mason Jar, vigorously shake the cream for 20-30 minutes.
Or, place the cream in the food processor for about 5 minutes and whip until the butter has formed a solid yet grainy yellow mass.
Pour every thing onto the small mesh strainer over and into bowl. The liquid is buttermilk! (You get milk and buttermilk with this process! How awesome is that?) Refrigerate the butter milk, it will last for several days.
Pour the butter into a mixing bowl and pour cold water over the butter. Gently massage the butter and press it together. This removes any additional buttermilk. You want to remove excess buttermilk because it will cause the butter to go sour quickly. Pour out the water. Gently massage the butter and repeat the process until the water is clear.
You can then add salt, herbs, or any other seasoning you would like to the butter to give it the taste you!