Go Team!

Resisting the urge to make mussels-muscles jokes.

Taste & See: Today a previous entry on Idaho received a comment requesting I not blog about the well-kept secret that is Wallace, Idaho, jewel of the Northwest, gateway to Yellowstone & Glacier. If you must visit, please do so on the low.

However, I can't very well keep quiet when my team is playing in the Poinsettia Bowl today, one of the great matches of Bowl Season, BCS bowl though it is not. (Boo to you, Utah.) Whatever. Boise State vs. Texas Christian (I'm rooting for Boise, obviously!) is going to be good. I hope my Idahoan commentator doesn't mind if I throw a little love Idaho's way.

What does this have to do with food? Well, not so much. I just wanted to draw attention to my team & their quarterback, a hometown hero. But while we're on the subject, I'll also draw your attention to two delicacies in season right now. If you're at all like me, you're more used to pizza & beer for your game-day fare but I for one don't mind a bit if crab and mussels make an occasional December appearance.

Do It Yourself:

Image courtesy Quamut, a brief guide on buying & preparing crab.

Crab is at its best (at least in the Northwest) now. I like to go out & catch my own . . .


but when that is not possible, per pound it is probably cheaper than beef at the supermarket. (Even if the shells you don't eat are the heavy part . . . ) Current prices run about $3.50 for half a crab, enough for one person. See here for a quick video demonstrating how to clean whole crab before eating.

As for serving, it is hard to beat hot butter. I also like to mix a little dish of equal parts lemon juice, melted butter, and a nice Viognier (a big fan McKinley Springs), warm in the microwave for about 30 seconds, and soak my crabmeat in it. A Caesar salad and bread round out the meal.

Mussels, also in season and fairly cheap (an enormous bag-enough for about 10 people-was about $11 the other day) may be a better choice for those among us who don't like to work so hard for our food. I gave you an easy Faux Gourmet mussels recipe in my post on Brussels (how could I not?). For another tempting recipe, and an article singing mussles' praises, see this post by The Wednesday Chef.


Image courtesy Legal Seafoods, one good source for all things seafood.

Last night, I browned a little butter & olive oil, adding a chopped onion, about a cup of a grassy, slightly sweet white (think Spanish Alberiño or Austrian Gruner Veltliner), a couple dried chilies, and a heaping tablespoon of Spanish paprika. Throw in the mussels, cover, and about five minutes later (when the shells have opened) you've got a steaming, fragrant dish to snack on (in between the pretzels and tortilla chips) with whoever shows up to watch the game.