Spaghetti with Mussels and Shrimp2014-03-25T00:02:29+00:00

Spaghetti with Mussels and Shrimp


No matter the season, a taste of summer can be had as quickly as fork-to-mouth. Flavors that remind me of sitting beachside with a bowl of mussels, wind in your hair, salt on your skin, laughter on your lips and vino by the sip. Ahhhhh, summer. Mussels are one of those scary things to most people, but once you know how to make them, you will never order them again at a restaurant. SO EASY!

This is one of those quick dishes to whip up on a Monday night for your hungry boyfriend who’s wearing a bounty roll bib. (You think I’m joking) Close your eyes, take a bite and you’ll be taken right back to sunnier days.


– One small bag of mussels (Wholefoods are great and usually on sale)

– Herbs: Dill, Parsley

1 Lemon, 1 shallot, 1 large bulb of garlic

– 1/4 cup White wine (Chardonnay or Pinot)

3/4 stick unsalted butter

– Chicken stock

– 10 fresh large/jumbo shrimp, deveined but with shell (Wholefoods)

Finely chop 4-5 cloves of garlic, chop 1 shallot. Place in large pot with butter, wine. Cook on medium high. Add 2 cups of chicken stock. Clean mussels in cold water, gently scrubbing shells with fingers and removing fuzzy “beards”. Throw out any shells that are open even slightly! Place mussels in pot, bring everything to a boil, stir, reduce temperature to medium. Add chopped dill and parsley. Cover and steam for about 10 minutes until all mussels open.

Boil 1 box of spaghetti in salted water. Gluten free is fine too. Set aside.

Remove mussels from broth and place into separate bowl. Reserve half the broth in pot. Add shrimp. Turn up the heat and bring the pot to a low boil 5-7 minutes while stirring. This will cook the shrimp and reduce the liquid. Add 1-2 tablespoon of marscapone cheese (or cream), grated parmesan cheese, black pepper, pinch of red pepper flake, grated fresh lemon zest with juice of half a lemon. Reduce liquid for again for 15-20 minutes. Toss pasta in and combine. Top with reserved mussels and fresh chopped dill. Sprinkle with parmesan. Serve with glass of white wine. Enjoy!


Jerzy’s Garden Chicken Soup:

P1040424What could be better and healthier than chicken soup. Especially when you can control the ingredients that go into it. This is not your “mom’s chicken soup” – but my dad’s. He’s been making it since we were kids, picking all the ingredients from the garden and making it fresh simmering for hours.

Our garden (and dog!):  

Ditch the Gluten Monica Pietrzak

Ditch the Gluten Monica Pietrzak

Ditch the Gluten Monica Pietrzak

Ditch the Gluten Monica Pietrzak

Ditch the Gluten Monica Pietrzak

Ditch the Gluten Monica Pietrzak

Here is a great basic recipe. You can add whatever veggies you’d like to it, leeks, herbs, whatever. You can have this with rice, egg noodles, orzo, gluten free penne, or small pasta.


– 1 whole small roasting chicken or chicken legs/thighs

– 4 celery stalks

– 4 large carrots

– 2 sliced onions

– 3 bay leaves

– 10 whole black peppercorns

– 1 onion, sliced

– 1/2 Celery Root (Celery bulb, small cut in half)

– Chopped Parsley

– Fill with cold water until all ingredients are fully covered

– 1/2 tsp of salt

– Bring it to a boil. Reduce heat to simmer, cover almost fully with lid for 1.5-2 hours on low.

When cooked, chop chicken and remove bay leaves if you desire. Top with freshly chopped dill.