Dining with Di

Dining Decadence... Make every meal an event - DK

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Dianna Knost - Dear friend with a gypsy soul and a wanderlust for seeking music, fine cuisine, style and art.  As an artist in her own right, she not only seeks out, but produces art in design / stylings with skill and imagination. 

She is the owner / proprietor of one of the coolest shops on Magazine St.  in NOLA

 - A.K.A. Stella Gray.  

We invited DK to share her vision of the perfect "Plate 'N' Playlist".  Her answer... a little pasta, some bluesy tunes, and oh yeah... some champagne!

So, come on in, pull up a seat... it's gonna be one of those days.

The Plate... 

Linguine with Mussels / White Wine Sauce

Just imagine you're on the Amalfi coast in the providence of Solerno; glass of wine, Limoncello or better yet Rose' Champagne in your hand.  There is just nothing more decadent and wonderful than a great plate of pasta. Add some mussels with white wine sauce and I'm in heaven.  It's one of those dishes that makes a great presentation, but is super easy to make.  

Simplicity is the keynote of all true elegance. - Coco Chanel

What you need...

1 pound linguine pasta

2 tbs butter (room temp)

1/4 cup chopped parsley

Kosher salt and fresh ground black pepper
2 dozen mussels (cleaned)
3 tbs olive oil
3 cloves garlic, minced
4 small shallots
1 cup white wine (Pinot Grigio or any dry white italian wine)
1 cup vegetable broth
1 tsp red pepper flakes

What you do...

In a large pan, heat the oil over medium-high heat. Chop shallots, add to the pan with salt and pepper to taste. Cook until until they are soft/ tender, about 3 minutes.  

Next add the garlic and cook for additional 30 sec to 1 minute.  

Add the wine and simmer until the wine has reduced by half, about 2-3 minutes.  

Stir in the vegetable broth, red pepper flakes and the mussels. Season with a little salt and pepper, to taste. 

Bring it all to a simmer, then cover the pan with a tight fitting lid.  Cook until all the mussels have opened, about 8 minutes. 

Throw away the unopened shells. 

While your sauce and mussels are simmering boil your pasta.  Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still a little firm, about 8-10 minutes.  Drain and then add past to your pan with the sauce and mussels.  Add butter and parsley and toss until all the pasta is coated. 

See how easy that was... Ciao Bella!

The Playlist...

Dining with Di

For your dining pleasure tonight we are serving up a little soul, a little jazz, and a little blues. Some old, some new, (some old & new together... check out "Pablo's Blues") but all cool.  Check out Ben Harper "All That Matters Now".  If you haven't heard Ben and Charlie's new record "Get Up!" then you're missing out. Paying homage to Lady Di and her travels we are covering all the bases here with songs about "N'awlins" and "New York City".   So sit back and have another glass of champagne... dinner's almost ready.

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar... 

Brut Rose' Champagne

We'll keep this real simple for ya today... It doesn't get any better than a glass of sparkling dry Rose' Champagne.
Pour into tall glass and top off with cherries and a sprig of spearmint.

 "White before red, dry before sweet,
   Champagne... anytime!" - Stella

Today is one of those days...

 I wish I could spend the day drinking and making out. 

Click here to visit A.K.A. Stella Gray

A Gallery of Bohemian Luxury

Art Gallery, Furniture & Jewelry

 2105 Magazine St. / New Orleans

(504) 208-2300

Please... Day Drink Responsibly 
& 
Keep on Cookin'