Easter seafood menu

Since my first time making cabernet sauvignon mussels when my aunt, cousin and family visited in January. My sister said shall we go for Vietnamese lunch. Remembering there’s a live seafood shop nearby where we are eating. Went to get 1 kg mussels. Doing similar way as the first time I made it but this time I am adding three cheeses tortellini to it.

Google: “Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.”

“Mussels are an excellent source of vitamins, including A, B2 and B12. These vitamins are essential for skin, building red blood cells, brain function, energy levels and maintaining a healthy immune system, which is especially important over the winter months. Mussels offer a mild, briny taste with a hint of sweetness. The key to unlocking their deliciousness lies in how they are prepared. Mussels can take on various flavours depending on the cooking method and the ingredients they are paired with.”

“Cherry tomatoes range in size from a thumb tip up to the size of a golf ball, and can range from spherical to slightly oblong in shape. Cherry tomatoes are rich in antioxidants, which may help protect against cancer, heart disease, and skin damage. But you may want to avoid cherry tomatoes if you have acid reflux or certain allergies.”

Bring a little gourmet: mussels to your Easter, Chinese New Year or Valentine’s Day. Let’s experience the difference, creating a well-balance plate that will Wow your family and friends this Easter. After all seafood are cheap during festive seasons. My mussels tortellini are flavourful, an ideal meal for a cold windy Easter meal and it’s indulgent delicious!!!

Ingredients

1 kg mussels, debearded and cleaned
300 g cherry tomatoes, halved
1 small onion, finely chopped
2-4 bay leaves (OPT)
2 Tbs minced garlic
2 c red wine Cabernet Sauvignon or dry wine
1 c water, plus 4 Tbs orange juice (OPT)
1/8 c balsamic vinegar
4-6 Tbs tomato paste
4 Tbs chili sauce (OPT)
2 Tbs proactive spread or butter
2 Tbs oil
salt
black pepper
water, for steaming mussels
2 packets three cheeses tortellini
water for cooking tortellini

Method

Place a deep saucepan on medium high heat, add enough water and a pinch of salt to steam the mussels. Steam the mussels for about 5-7 minutes, by this time the mussels should open up. I do it four batches, not to overcrowd the mussels to allow mussels space to open up. Transfer the open mussels into deep plate. Set aside to cool and later removed the shells.

Meantime, in another saucepan heat 2 Tbs oil on medium heat. When oil is hot, add in garlic and onion. Cook stirring until garlic and onion softened and lightly browned about 2 minutes. Add in cherry tomatoes, lightly press with a potato masher, add paste, chili sauce if use, season lightly with salt and black pepper and cook for about 1-2 minutes.

Now add in red wine and balsamic vinegar, turn up heat a little cook for about 5-9 minutes until it had reduced about 1/2 c remaining. Then pour in water; if use orange juice adds in and let it reduce by half. Finish sauce by whisking 2 Tbs proactive spread. Taste and season with salt and pepper. Switch off hob.

Bring a pot of salted water to a boil. Add the Tortellini and cook at a gentle boil for about 6 minutes. Tip: To keep the pasta from sticking, stir during the first minute or two. Drain and plate up to individual bowls.

By now mussels had cool down, remove the shell and place back on to the deep plate. Pour hot sauce over the mussels in the deep plate, making sure the sauce is on all the mussels as much as possible. Serve with three cheeses tortellini and garlic bread. Enjoy your Easter with your family and friends!!!

Note: Removed the mussels that do not open into a baking pan. Fill the baking pan with a film of water. Preheat the oven 200 degrees C. Once oven is hot, place the unopened mussels in baking pan into the hot oven, cook it for 20 -25 minutes until the mussels open. If it still not open, discard it.

https://helenscchin.com/2024/04/04/cabernet-sauvignon-mussels-tortellini

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