kozani spice


Kozani Spiced Mussels


3 TB butter
3 cloves garlic, thinly sliced
1 shallot, sliced
1 cup dry white wine
1 cup chicken or vegetable stock
1 TB Kozani Spice
2 lbs mussels
lemon wedges

Melt the butter in a large stock pot and add the garlic and shallot. Cook until the garlic & onion begin to turn gold on the edges then add the white wine, stock and Kozani spice. Bring to a simmer then add the mussels all at once and place on the lid. Let steam for a minute, shake the pan, and steam another minute. Check your mussels to see if they've opened and continue to cook for 2-3 more minutes as needed until all the shells have opened. 

Pour into 2 big bowls, making sure to get lots of sauce into the bowl! Serve with big wedges of lemon, French bread, and crisp white wine. 


Curio’s Vinaigrette Template

Curio’s Vinaigrette Template

Makes about 1 cup.

We love homemade vinaigrette! This lemony version is a great base for lots of variations using different herbs & spices. Start by adding one teaspoon of a spice blend or dried herb — Kozani Spice, Herbes de Romance, Comfort Curry, or tarragon would work well.

6 tablespoons neutral oil*
5 tablespoons olive oil
2 tablespoons lemon juice
4 tablespoons champagne vinegar
Zest of 1 lemon
1 medium clove garlic, mashed to a paste
1 heaping teaspoon Dijon mustard
1⁄2 teaspoon honey
Pinch of salt
Black pepper & spices of choice, to taste

Use a whisk or emulsion blender to combine the ingredients until the dressing is creamy & emulsified. Taste, adding more lemon, vinegar or honey, to suit your liking. The dressing keeps for a week or more, tightly covered, in the fridge. It will separate in the cold — just give it a vigorous shake before using, the dressing will re-emulsify. If the olive oil has congealed in the fridge, set the jar in a bowl of warm water for a few minutes, before shaking the jar.

*Neutral oils include: canola, avocado, almond, grapeseed, etc.