A friend of mine once told me that dieting is hard, not because we love the food so much but because of the memories which are attached to the foods. I know she was right because when certain Holidays roll around I find myself longing for food which adorned our holiday table and I have such vivid memories of them that I think I actually smell those wonderful foods of long ago.
One such food is Hot Black Mussels with hard tack biscuits called frizelle. Sometimes I simply long for them because I can remember when my husband and I used to go down to Vince’s in Little Italy on the corner of Mott and Hestor Street when we were dating and now all I have to do is see or smell this wonderful dish and the memories come rushing back in. I can still feel my husbands arm around my back as he gently ushers me into the restaurant.
Now Vince may not be there any longer or it may be run by new people and the food may not even be good any more but the one thing that is certain is that they shall remain forever as a wonderful memory in the crossroads of my mind.
I hope you enjoy them! If you are not from NY I have no idea where you will find frizelle. Sorry! My fantastic Brother-In-Law Frank, sends them to us as a surprise because he knows how much we love them
Robbie’s Old Fashioned Recipes
¼ cup olive oil
2 tablespoons of minced garlic
3/4 cup white wine
1 15Ounce can Crushed tomatoes
a couple of fresh Basil Leaves. If you don’t have fresh then leave them out – do not use dried
1 tablespoon fresh chopped parsley leaves – only use fresh otherwise omit
20 fresh mussels, de-bearded, scrubbed and rinsed
big pinch of dried crushed red pepper if you like them hot like we do otherwise just a small pinch.
Salt and pepper
I Tablespoon Fresh Lemon Juice.
Heat the oil in a large saute pan over medium heat. Add the garlic and saute until cooked. Add the wine and reduce it by half, then add the tomatoes, and parsley and remainin ingredients. Add the mussels to the pan…
and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.)