Money, Manicures, and Mussels

There are two things that are cheap in New York City, manicures and flowers. Since moving to New York City seven years ago I have tried to figure out why in place where a casual meal for two in a average restaurant costs more than $80, a pint of beer in a dive bar can hurt you for $7, and a studio apartment with the bathtub conveniently located in the kitchen is over $1000 a month, you can buy 2 dozen glorious roses at any corner bodega for less than $10 and get your nails sparkled and shined at your neighborhood nail salon for less than the price of a Brooklyn Lager on tap. I suppose it’s supply and demand, at least in my primitive understanding of supply and demand. There are a bazillion people in New York City clamoring to buy flowers and get their nails done, so clever bodega flower purveyors and neighborhood salon owners can make money not by lots of mark-up but by lots of sales. Wait though, there are lots of people to buy beer and eat in casual restaurants. As far as apartments go, New Yorkers are constantly asking friends if they know a friend who knows of an apartment. . . but I guess that’s maybe sort of supply and demand too, just the other way around? O.k., so clearly my expertise does not lie in the subjects of consumerism or business practices, maybe I should just stick with what I know.

Especially as of late, New Yorkers aren’t the only ones that have been feeling the hurt when it comes to their food dollars. Grocery prices all over the country are skyrocketing, and we all need some culinary penny saving inspiration. After years of living in one of the most expensive cities in the world and years of struggling in this city as a wish-I-wasn’t-so-starving artist, I have cultivated some tricks and perfected some go to recipes.

1. Frozen vegetables are your best friends. Unlike their canned cousins, frozen vegetables are generally picked at the height of their growing season and often flash frozen individually using a process called IQF, which preserves their texture and flavor. My personal favorites are frozen peas. Thaw these brilliant nuggets on the counter or under running tepid water and throw them strait into soups, stews, salads, and pastas for freshness and flavor for mere pennies. Warning: Simply thaw, do not cook them before you toss them in to your favorite dishes. They are cooked quickly and then frozen immediately to retain their color and texture. You don’t want to ruin all of that hard work by microwaving or boiling them so that they wrinkle and mush. Just put them into your creations with enough time to warm through.

2. When only steak will do, think skirt. Skirt steak, found in most grocery meat counters for a fraction of what any of the “steakhouse” cuts go for, is extremely flavorful and easy to prepare. Similar in to flank steak, but in my opinion far more succulent and tender, skirt steak takes well to marinating, but there is no need. Simply liberally salt and pepper the skirt steak, grill or pan fry in just a little neutral oil on very high heat for just a few minutes per side and let the steak rest before slicing. The key to succulent skirt steak is to slice it before serving, fairly thin, and always across the pronounced grain of the steak to enhance tenderness.

3. Don’t be afraid of the bi-valves. Many of us have only enjoyed oysters, mussels, clams, cockles, etc. in restaurants. That must mean they are incredibly expensive and difficult to prepare, right? Not on your life. Mussels and clams, specifically, are shockingly affordable (often under $3 a pound, a pound of mussels or little neck clams can mean 2-3 dozen, plenty for a hearty meal for two). As for ease, both clams and mussels simply need to be steamed in a little liquid in a covered pot just until their shells open on their own. Of course, a few more flavorful ingredients can really sweeten the pot.

Spanish Steamed Mussels

Serves 2 (double, triple, quadruple the recipe to feed more, just make sure your pot is big enough)

3 dozen Fresh Mussels

1/2 lb Spanish (dried not fresh) Chorizo, sliced thin

1 12 oz jar Roasted Sweet Red Peppers, very roughly chopped (about 1 cup when chopped)

1/4 c Finely Chopped Shallot

1 T Olive Oil

1 c Finely Chopped Fresh Flat Leafed Parsley

3/4 c White Wine

2 T Unsalted Butter

Crusty Bread such as a baguette, Italian loaf, sourdough, etc.

Wash the mussels under cold water to remove any dirt from their shells. If any mussels still have the “beard” attached – hairy looking filaments coming from the shell - pull off the beards and discard. If a mussel is not tightly closed or will not close tightly and stay closed when pinched together, discard it. When clean, keep the mussels in the fridge or on ice until right before they go into the pot. In a large heavy bottomed dutch oven or stock pot, heat 1 T olive oil over medium high heat. Sautee the chorizo and shallots together, until the shallots soften and the chorizo browns a bit at the edges. Add the red pepper and cook just to warm through. Add the wine and let it come to a simmer. As soon as the wine is simmering, add the mussels all at once, stir once gently and immediately cover. Steam for 4-5 minutes shaking the pot every minute just until the mussels open. Discard any mussels that don’t open. Do not over cook mussels or they will get tough. As soon as the mussels are open add the parsley and butter and stir gently to melt the butter and combine. Serve the mussels and their flavorful juice in large bowls immediately. Sop up the delicious juice with the crusty bread.