Tag Archives: DC restaurant review

Mussels Marinara

Ever since dining at Granville Moore’s in DC we have been hooked on mussels. They’re actually quite easy to make and you can make them in many different styles. Usually we try to emulate GM’s Moules formage bleu because it is delicious and we have gotten pretty good at making it, but tonight we decided to try our hand at mussels marinara. I had the idea in my head for this dish for the past few days and wanted to try to make a spicy tomato broth. Overall, I am pleased with how they turned out, but our mussels to broth ratio was not exactly what I had in mind. I wanted it to be more brothy and less chunky and the ratio of sauce to mussels was off but it was still a good dinner.

First, the mussels. We bought way too much as always- 2 2lb. bags of live mussels.

The mussels need a good rinse so they can release any sand they have inside.

…and now for the broth. We started off by sauteing some minced garlic in olive oil and adding white wine and seasonings, including red pepper which is optional if you don’t want any heat. We added a large can of crushed tomatoes and made sure to get the temperature really hot.

We have learned from experiece to get the broth very hot (up to a boil) so the mussels can cook quickly. Somehow that soothes the guilt we feel for killing them, but let’s not focus on that! The next step is to add the mussels and stir and stir and stir until they open up. You can also put the lid on to get it nice and hot in there.

(You can see the other bag in the background awaiting a similar fate)

Once they have opened up you can serve them.  Just remember that you are not supposed to eat the closed ones!

We served our mussels with some fresh Italian bread so we could soak up the remaining broth.

I seasoned the sliced bread with olive oil (via the misto), italian herbs, garlic powder, and salt and pepper and baked them in the toaster for about 10 minutes at 400 degrees.

Another alternative to the bread, or in addition to it, would be pasta or rice.  Or you can just eat them by themselves, which we have done many times before. We ate this meal as a main course, but it makes a great appetizer as well. Next time we make mussels we will probably return to the formage bleu so you will get to see that as well, hopefully soon!

Recipe for Mussels Marinara

Kaz Sushi Bistro

I ventured into DC this evening after work to check out Kaz Sushi Bistro (1915 Eye St. NW). I had some high hopes for it, considering it was on the 2009 Washingtonian “best of” list and that the chef/owner is pretty well known in the DC area. When I first got there it was pretty empty, but by the time we finished dinner it was full. The decor was interesting because if you didn’t see the tiny sushi bar in the back you would have no idea you were at a Japanese restaurant. I guess that’s where the “bistro” comes in.

It is restaurant week in DC and they had a decent deal, which I passed on. For $35 you could get your choice of appetizer, six nigiri pieces and two rolls, and dessert. Since I am not a big dessert person and I really wanted miso soup, which was not an appetizer option, I passed on the deal. I ended up getting miso soup, a green salad with ginger dressing, and six pieces of nigiri (two each of mackeral, salmon, and one of their specialties: tuna with toasted almonds) a la carte. I have to say it was just ok. I mean you can’t really mess up sushi! I was less impressed with the miso soup- it was red miso and had some other veggies in it other than the typical nori. The salad was pretty unimpressive and small. The sushi was great, but overpriced. In terms of the food I think I would have been happier going to Moby Dick in Wheaton, but meeting up with my friends was well worth the trip and the price!

When I got home there was a big box from Bed Bath & Beyond awaiting me. This is what we received:

A Cuisinart Espresso Machine! I have always wanted one of these and I cannot wait to make my own espresso drinks at home! I will definitely be breaking this bad boy out this weekend.