Welcome to everyone new this week! I seriously love that you're here!
Every weekend I try to give you something you can use. Happiness hacks. Things to try. Hugs and love from Sydney.
Lately, a lot of people have asked me, "What's the name of your blog, Catherine?" And I tell them I'm an author (traditionally published, not self-published) and my blog is part of my author's website. I say I blog to give something back to the world... instead of engaging in endless self-promotion. So that's me, in a nutshell. Every weekend you'll get something useful. And yes, you'll hear about my books, and I promise never to bombard you.
My Happiness Blog is for you.
So this weekend, I'm giving you mussels. And muscles.
Mussels are not everyone's favourite, I know, but if you were like us... walking around drizzly Point Grey in Vancouver in winter (thank you so much, Glenn & Adele, for the beautiful guest rooms!) and you hurry into the coziest, cutest cafe called Burgoo, and you order a steaming bowl of their Mussels Cocotte, you might just think you're in heaven.
Mussels are surprisingly easy to make, and go on high rotation as a starter at my dinner parties. A pan of mussels and a baguette produce that 'Dig in, let's start a fun conversation' vibe.
I believe in celebrating all the good things in life, like Sundays, and better-than-expected test results, and family, and ordinary days where everything is okay. (How amazing -- we're all okay today! It's an ordinary day! Time to celebrate!)
That's me.
I am the person who takes photos of a teenage basketball player who doesn't want his photo taken while we sit in a traffic jam because... hey, hello, ordinary life! Ordinary is good. I want to remember it!
Mussels Cocotte from Burgoo
Saute 6 strips of bacon (chopped) and one diced onion in a frying pan (you'll need a pan with a lid).
Add 1/3 of a bottle white wine (or alcohol-free cooking wine). Increase heat to high and reduce liquid (4-5 minutes).
Add 1 cup of cream and cook for 4 minutes.
Stir in 1 cup of chopped Continental parsley and 1 tablespoon dijon mustard.
Add 1 kg fresh mussels. (I buy mine in a bag from the fish market; they're already cleaned and de-bearded).
Put the lid on the pan and steam for 8 minutes. Discard unopened mussels!
Serve immediately to mussel-lovers who will also love you.
You are so welcome!
Have a beautiful weekend, everyone. Be fun to live with!
Love Catherine x
PS.
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