Meal for one

Bought 10 mussels from the seafood market, just in case some mussels aren’t open. I also bought spiral pasta to go with mussels. Addition to both pasta and mussels, I am adding leftover kale, celery and carrot. 3 mussels didn’t open, so I discard it. It’s not cheap the mussels; when you craved for it you got to buy 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 nutrient-dense: they are packed with high-quality protein, vitamins, and minerals such as iron, zinc, and vitamin B12, which are vital for overall health and well-being. They are also an excellent source of omega-3 fatty acids, which can help to promote heart health, reduce inflammation, and support cogniti.”

Google: “Celery (Apium graveolens Dulce Group or Apium graveolens var. dulce) is a cultivated plant belonging to the species Apium graveolens in the family Apiaceae that has been used as a vegetable since ancient times. Celery is composed primarily of water (95%) but contains large amounts of vitamin K and negligible fat. The vegetable is commonly consumed raw in salads, cooked in soups and stews, or juiced. Celery seeds, which have a strong, aromatic flavour, are used as a spice or processed into celery salt. Celery is among a small group of foods that may provoke allergic reactions.”

My dinner is simple, healthy, comforting and delicious. Let’s cook!!!

Ingredients

10 mussels, beards removed
100 g spiral pasta
1 stalk kale, tear the leaves, removed stem
1 small celery, cut to bite size
1 small carrot, cut to bite size
1 lemon juice
2 Tbs oil, extra
1 Tbs garlic minced
30 g butter, melted
1/8 c white wine
1 cube vegetable stock, crushed into powder form (OPT)
salt
pepper
water to boil pasta

Method

Bring water with a pinch of salt to boil and add spiral pasta; cook as per instruction, drained and set aside until later.

Heat 2 Tbs oil in a large, deep saucepan over medium heat. Add garlic and cube vegetable stock, if you are using. Cook, stirring, for 1 minute. Add mussels. Cover and cook, shaking pan occasionally, for 5 to 7 minutes or until mussel shells open. Remove mussels and discard unopened shells from saucepan. Removed shells and set aside.

Add kale leaves, carrots, and celery with a bit of oil cook about 5 minutes or until vegetables are softened a bit. Then add lemon juice, butter and wine to pan. Stir until well combined. Bring sauce to the boil. Reduce heat to medium. Simmer, uncovered, for 8 minutes.

Add spiral pasta and mussels toss to mix well with vegetables and sauce. Season with salt and pepper. Spoon pasta, mussels, and vegetables into bowl. Serve with a glass of Pinot Noir. Enjoy!!!

Note: You might not want to remove the shells. You might want to add 1 fresh chili, no need to deseed, but if you want do so and chopped finely. You can use any vegetables of your choice. Increased ingredients if you are making for more people.

https://helenscchin.com/2017/02/27/mussels-vegetables-pasta/

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