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venice, ca, 90291
United States

Georgie Smith HOME creates occasions that cater to all the senses. If you are a foodie who wants to enjoy restaurant deliciousness in an ambient setting at home or in nature, I hope you will journey with me in creating inspired memories that add meaning to our lives.




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Mussels & pommes frites for 4


  • 2 pounds of mussels
  • 6 large rustic potatoes
  • two thirds of a bottle of white wine
  • 3 red onions
  • 8 green onions
  • 2 cups of sliced parsley
  • 8 garlic cloves
  • 7 table spoons of extra virgin olio
  • 1 stick of butter
  • sea salt flakes infused with garlic
  • sea salt flakes infused with rosemary
  • one cup of stock (chicken or vegetable).
  • a teas spoon of chile flakes


Start by prepping the oven for the pommel frites. Turn the oven onto 400. Boil the rustic potatoes for 5 minutes. Strain the potatoes and slice into fingerings (something most resembling fries). Place frites into a total of 2 baking trays. Massage 2 table spoons of olio into each tray of frites. Sprinkle with sea salt flakes infused with garlic and sea salt flakes infused with rosemary. Cook for 20 minutes and turn. Once they are golden brown on both sides -- which should be only another 10 minutes -- sprinkle half a cup of parsley over both trays of frites. Return to the oven for another 5 minutes before serving.

As the frites cook -- prepare the mussels. Rinse the mussels under running warm water for 3 minutes. Soak in a pot for another 10 minutes.

Strain the mussels and pour into a pot on the stove containing the white wine. Simmer for 10 minutes. As that simmers, sauté the three onions. Dice the onions and sauté in two table spoons of olio. Add 6 sliced up garlic cloves. Grind in plenty of cracked pepper. Once translucent pour the onions & garlic into a blender. Add half a sick of butter. Blend into a cream. Set aside. Add the other half of the stick of butter to the wine & mussels. Once it melts add the onion blend and one cup of stock. Cook over a medium heat until all mussels open. If they are Prince Edward Island (smaller mussels) they should all open within just another 10 minutes of simmering.

Slice up 6 garlic cloves and sauté in one tablespoon of olio. Once golden brown pour the garlic and oil into the mussels.

Slice the green onions and stir into the mussels along with the one cup of sliced parsley and the chili flakes. Stir in and simmer for another 5 minutes with frequent stirring.

Serve mussels in a large pot with frites in a separate bowl. Place in center of the table and share with your company and enjoy your foodgasm with a fabulous wine.