The best meal I've made... perhaps ever? Well, let's not be so dramatic

OK, I don't want to excite you too too much because then I fear you will come back and tell me this meal was not as prolific as I made it out to be, but I cooked up one hella meal earlier this month.  I wanted to find the perfect way to write about it, to showcase it like an oyster opens to display its pearl, but it wasn't coming to me easily.  And then I started having thoughts that I would keep it a secret (the horror!) so that only I would know this combination of plates that delights the palate, but I just couldn't hoard it so.  I started having angst and guilt that I was doing everyone a disservice, including myself, burrowing this dinner recipe away, and so here I am.  Perhaps I'm being a bit dramatic (you think?), but I really did love this meal.

Beer Steamed Mussels (Matilda beer to be exact)

Note: I learned this recipe while at one of the many Terzo Piano cooking classes I have raved over, and had waited to recreate it at home for a good year.  Don't ask me why I waited so long, I really don't have a good reason!

Note 2: Matilda beer is the husband's favorite, so I knew this recipe would have his vote on this fact alone.  The dish tastes perfect paired with a Matilda beer - which is good because Matilda is an "investment beer" and meant to be savored.

Note 3: Anyone know if you can find Matilda easily nationwide?

Serves 2 as an entree

Ingredients:
1 lb PEI Mussels, rinsed and cleaned
1 Tablespoon EVOO
1 clove garlic, chopped fine
1/2 jalapeno, seeded and chopped fine
1/2 orange, zest only
1 bottle (12 oz) Goose Island Matilda, or similar Belgian style beer
1 tspn coriander seed, toasted and crushed
1 tspn chopped tarragon
1 tspn unsalted butter
Sea salt and freshly ground pepper
Crusty bread for dipping, sliced

Rinse mussels in plenty of cold water.  Discard out any shells which are open or cracked. Scrub the outside of the shells with a brush, taking the beards off (for a video demo of this, try here).  Drain and set aside until ready to use.
Heat a saute pan over medium heat.  After 1 min, add the EVOO.  After second min, add the garlic, jalapeno and orange zest.  Cook until the garlic begins to toast, about 1-2 min.
Remove the pan from heat and add beer slowly.  Return to the heat, add the coriander seed and season with salt and pepper to taste.
Add the mussels to the mixture and cover.  Let them steam just until they have opened, about 2-3 min.  Uncover and add the butter.  Taste for seasoning and adjust as you'd like.
Place the mussels in a warm bowl with the liquid, and serve with the bread, toasted or grilled if you prefer.  Delicious with Pea, Bacon and Pecorino salad below.

Pea, Bacon, and Pecorino Salad

I discoverd this recipe when I finally (finally!) purchased the Wine Bar Food cookbook by the Mantuano dynamic duo.  Again, don't ask me why I waited so long!  This recipe is everything it promises and more - the perfect spring / summer salad.  Did I ever mention Pecorino is my absolute favorite cheese?

Serves 4 as a side dish (I cut the ingredients down a bit)

Ingredients:
6 strips bacon, cut crosswise in 1/2" slices

1/3 cup plus 2 Tablespoons EVOO

2 slices bread, crust removed, cut into 1/4" dice (use the same crusty bread loaf from above)

1 cup fresh peas
1 cup sugar snap peas, thinly sliced

1/2 cup pea shoots, cut in half

1/2 cup pea sprouts
1 tblspn fresh lemon juice

grated or thinly sliced Pecorino Romano cheese (the book says optional, I say mandatory)

Cook the bacon in a saute pan over medium heat until crisp but still chewy, 5-6 min.  Drain the bacon on paper towels.  Reserve 3 teaspoons bacon fat in a large bowl.

Wipe out the saute pan and return to medium-high heat.  Add 1/3 cup of the EVOO.  When the pan is hot, add the bread cubes and fry until light golden brown, tossing occasionally, 4-5 min.  Transfer to paper towels to drain.

Have ready a bowl of ice water. Bring a saucepan of lightly salted water to a boil over medium-high heat.  Add the fresh peas and boil for 30 seconds, then scoop them out with a slotted spoon and plunge them into the ice water.  Repeat the same process with the snap peas.  When cooled completely, drain the peas well.
Add the peas, snap peas, pea shoots, pea sprouts, and croutons to the bowl with the bacon fat.  Add the lemon juice and remaining 2 tablespoons of EVOO and toss well.  Divide the salad onto plates, and top each with Pecorino Romano cheese, and the bacon. 

Serve alongside the mussels and get ready to devour!