That’s quite a feast, and a lot of cooking!
My favorite mussels here are made by a small italian place nearby, and so much plumper and sweeter than any other that I eventually asked the owner where he gets them. He told me they were Newfoundland mussels that only 2 restaurants in town get from the same source 
. I thought of them when I saw yours, before I read Newfoundland!
No way 
This fishmonger where I bought my Newfie mussels only started selling directly to the public during 2020. The fish is so much fresher than what the grocery stores sell. This little fishmonger also carries things that are not easy to find elsewhere, like frozen kippers.
These mussels were sweeter than the typical grocery store mussels from PEI. I was also happy that only 2 had to be discarded before cooking, and all the mussels I cooked opened like healthy mussels should!
I have only cooked mussels at home maybe 3 times.
I was lucky to spend 2 nights on PEI in 2012, and I remember the mussels being so much sweeter than what the typical would be in Montreal or Toronto.
If you come back to Ottawa I could recommend Petit Bill’s Bistro. It’s in Wellington West a short drive/bus ride from downtown. It’s owned by two brothers from Newfoundland and they have all of their fish shipped in from the east coast. Their fish and chips are excellent. They used to have lobster poutine on the menu but they don’t seem to have it the last time I checked but I suspect it was because of the cost. There is lobster in it obviously and they add mascarpone cheese to the sauce - two expensive ingredients. One of the brothers was interviewed on tv last year when the cost of food went skyrocketing and he said they had to make the portion size smaller because of the cost.
That’s interesting.
I once told a Chowhound friend who owns a restaurant that the portions were too big, and that I would rather have much smaller portions for a slightly lower price.
He didn’t want to serve smaller portions because he wanted to make x dollars off each client.
It’s more important for his bottom line that he get everyone to spend a certain amount for each seat they take up, regardless of how much food he serves or they eat.
So- if you wonder why some restaurants continue to serve massive amounts of food, as the prices continue to creep up, rather than serving half as much food and keeping the price the same or lowering it, it might be more about making that $X per person.
My friend wanted to give the perception that he is providing a ton of value by serving 3x more than an average person should eat.
I’ll definitely consider Petit Bill’s for a future visit!
This simple, nutritious and tasty One-Dish-Meal of - “Stir Fried Beef with Tomatoes, Ginger, Garlic and Scallions” used to be my favorite take-out dish from ‘Richmond Court, Times Square, Richmond Hill’. Perfectly balanced with the proper amount of sweet, tangy and savory components, coupled with nicely seared and caramelized tender beef slices. Their ’ full-of-wok-hay ’ rendition was undoubtedly the best in class amongst GTA’s Hong Kong Cafe style restaurants. Sadly, after their arson-fire re-opening, they have revamped their modus operandi, eliminated their Bakery, BBQ meat and Casual food offerings and opted for an elevated Fine-Dining business model.
Tonight, I decided to replicate their version at home, by kicking up the quality using Angus Striploin steak! I must admit, my effort was pretty darn good…easily rubbing shoulder with Richmond Court’s version if not surpassing it!!..however, the mess and greasiness I created!! 
Have a recipe you could share? Looks awesome.
Pappardelle with sausage ragu and lots of Pecorino Romano. From a RecipeTin Eats recipe, details over on that COTM thread.
Marinate beef slices with cooking wine, sugar, pepper, light and dark soy sauce, corn starch, water and oil. ( touch of Baking soda tenderizer, optional )
Cook/seared in high heat till 50% done…removed from heat.
Next add minced garlic, ginger slices and minced shallots to oil in wok/pan at medium heat, add sliced up tomatoes. Gently toss.
Add sauce of Ketchup, Worcestershire sauce, light soy sauce, sugar to tomatoes, gently mix.
Return beef to tomato in pan, add scallions strip, mix and serve over rice. Latent heat will finish off cooking the beef.
Good luck!
Had a mini St. Patrick’s Day party at the tail end of the workday with libations, Scooby Snacks, and games (Irish Jeopardy, which my team won!, and Irish Family Feud). A fun way to end the week.
An easy and simple dinner: sockeye salmon cooked at a low heat in the convection oven and brushed with a mix of char siu and sweet and spicy chili sauce.
Plated on sautéed spinach with toasted pine nuts.
There was wine.
Tuna with egg noodles, tomato, garlic, white vermouth, lemon and cream
Maroulosalata (romaine, dill, green onion)
Tomatoes topped with Blarney cheese & mayo then baked
Yay, thanks!!
My first-ever Spanish tortilla. Delicous eaten at room temp, with home-smoked silver salmon, a Meyer lemon sauce, and salad greens in vinaigrette.
Watch out, they’re habit forming. Yours looks scrumptious.
Chicken pot pie with another quick puff pastry crust. I think we’re officially pied out for this month.
Thank you! Any recommendations for add-ins?
Last night the BF made me a Vietnamese Lemongrass Meatball salad with a very green cilantro/lemongrass, etc. dressing. Turned out great. For himself, he had the same meatballs over rice with sauteed red peppers and onions. Tonight, I asked for another salad with the same dressing and just a hard boiled egg, with some of my crispy shallots. And for his dinner, he made his first from-scratch Thai green curry paste, and made a coconut curry sauce for the rest of the meatballs over rice. i tasted his curry - delicious.
Thai Cashew Chicken with Leeks, Celery and Carrot. I borrowed the idea from @BierMonk. I added garlic, red curry paste and a splash of chicken broth. I should have used coconut milk but I forgot I had bought some, as the curry paste was lip numbing hot. Served with cauli rice and cabbage, green onion, pickled daikon, red bell slaw, goi ga dressing.
that looks fabulous!
what @jammy said!
Sliced padron peppers and chopped serrano ham are pretty classic. I’ve done that combination and it’s good.
