Mussels in white wine and herbs

I found some good looking mussels at Zanotto's Family Market at Naglee Ave, San Jose, which we  discovered quite by chance after our brunch at Bill's Cafe at Bascom Ave. ( I ordered a Smoked Salmon Benedict with country potatoes and I can't wait to go back again.)

Method:

1. Scrub the mussels with a brush and cut any dangling beard with a pair of scissors.
2. Place them in a saucepan  and liberally sprinkle garlic salt, crushed coriander, black pepper, salt, old bay seasoning, minced red onions, garlic, green chilies, celery, canned chopped tomatoes, parsley, cilantro, thyme, 1/4th tsp butter, 1 packet organic chicken broth (about 32 oz or enough to cover the mussels). Add vinegar (or lime juice) and white wine to taste (I used 1/2 cup) half way through. Simmer and then bring to boil for 10-20 mins or until all the mussels open. Discard any that don't.
3. Serve warm with bread.

Baby potatoes with herbs and spices

1. Wash the potatoes well. No need to take skin off. Microwave about 3 mins in water. Drain.
2.  Heat olive oil in a wok. Add cumin seeds and 2-3 broken red chillies. Add the potatoes, salt, turmeric, some ground spices like peppercorn, cardamom, cloves. 
3.  Add diced tomatoes, asafoetida (hing). Add a cup of hot water. Cover and cook on low heat. 
4.  Add sour cream, kasuri methi and stir. The potatoes should be cooked through.

Garlic-Rosemary Roast Chicken

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If you are baking with the skin on, it helps to loosen the skin and rub the garlic-herb mixture evenly under the skin first, and then on it. Insert a small, sharp knife and make shallow cuts on the meat. Sometimes I toss halved mushrooms into the baking dish, and always prefer fresh coarsely ground pepper for a crunch.