Mussels and Pasta
When we celebrate we get together to share food and stories. If you celebrate with few or many this is an easy and festive meal that you can get ready in advance, cook in less that 15 minutes, and serve when everyone is ready to eat.
- 2 llb mussels
- 1 cup medium to finely chopped shallots
- 1 cup diced grape tomatoes
- 5 cloves of garlic, finely chopped
- 1 1/4 cup white wine
- 1/2 jalapeño finely chopped (take out the seeds) if you want it spicy add a whole one
- optional pinch of cayenne (for those who like it spicy)
- 1/4 cup finely chopped cilantro or leaf parsley
- sea-salt and freshly ground pepper, to taste
Wash and clean the mussels (take, yank, the little beard off the side if there is one).
If the mussel is open and does not close when tapping the shell or rinsing it, throw it away.
If there are any crushed shells, throw them away
All shells should be rinsed well – don’t soak them! Only a quick rinse.
Always ask your store for when the mussels are delivered, using the freshest mussels gives you a better chance of not getting sick or having to discard a lot of them when preparing.
Add 2 tablespoons of olive oil in a deep braising pan or rod iron pot, mix in the vegetables, except the cilantro/parsley, add a dash of sea-salt and pepper and sauté for 2-3 min. on medium to low heat. After this you add the white wine, increase the heat, add mussels and steam them on medium to high heat for 3-4 minutes until their shells open. Sprinkle the Cilantro on top for the last 30 seconds and you’re done!
Pasta of choice for 4 people all dente – use a gluten-free pasta like brown rice or quinoa or if you don’t need it to be gluten-free chose wholegrain whole-wheat.
Serve with a side of green veggies, a nice big salad or marinated kale
One last tip though.. If any of the mussels don’t open after being cooked, throw them away as well.