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.”
I have to admit some mussels didn’t open up. I put it back in the oven to bake further till it open, though it not looks good. The rest that is opened were delicious with three cheeses tortellini, cherries tomatoes, black olives in butter sauce. Let’s do multi-task cooking!!!
Ingredients
180 g three cheeses tortellini
15 mussels, wash remove beards
250 g medley tomatoes, cut into bite size
8 sliced black olives
1 Tbs minced garlic
1/4 c oil
4 Tbs butter
chili flakes
salt
black ground pepper
Method
Preheat oven to 220 degrees C. Place mussels on a roasting tray. Cover with aluminium foil and cook for 20 minutes or until mussels has open and cooked; do not 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. I baked extra 10 minutes for some mussels that did not open. (You don’t have to baked further, just discard it).
In a pot add salted water and bring to a boil. Add 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 bowl.
In a large, deep pan, heat oil. Add garlic, season lightly with salt and pepper, and cook over high heat, stirring, until the garlic is softened and lightly browned, about 1 minute. Next add butter, swirling and shaking the pot until the butter melts.
By now mussels had cool down, remove the shell and place back on to the deep plate. Pour hot butter 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, cherries tomatoes and black olives in a bowl. Then sprinkle some chili flakes over. Enjoy with a glass of Pinot Gris!!!
#helenscchinrecipes
#seafoodlovers
#pastalovers
#cookingforthefun
#foodiesplus
helenscchin's Blog 
You must be logged in to post a comment.