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 keep your heartbeat regular, lower blood pressure, and help blood vessels work as they should. Mussels are rich in the marine Omega-3s, EPA and DHA. If you are trying to lose weight, mussels give you a lot of nutrition without a lot of calories. Prepare the mussels in a way that does not add calories.”
Saw the mussel boat came back to the dock. As he finished unloading his mussels, I went up to him saying: you must have a great haul of mussels. He said yes good haul today. I said care to sell me 2 kg. I give my sister 1 kg as she didn’t get many fish today. Do you realise that when you least expect to get or didn’t intend to buy. It seems to appear right there for you.
My friend gave me her home grown chives. So, I am going to add it together with my leftover cherries tomatoes, black olives and got new batch of tortellini. With about 2 cups of leftover white dry wine, I decided to add it in to clear my fridge door space. My simple dinner is colourful, healthy, comforting and delicious. Let’s cook!!!
Ingredients
1 kg mussels, clean and de beard
2 Tsp garlic minced
2 cups dry white wine
4 bay leaves
3 Tbs butter, melted
2 Tbs olive oil
1 Tsp chili flakes
1 Tbs lemon juice, freshly squeeze
200 g spinach ricotta tortellini
salt
black pepper
Garnish
1 punnet medley tomatoes, cut into half
some chives, cut about 2 cm long
some black olives slices
chili flakes, extra
Method
In a deep saucepan, bring wine with bay leaves to a boil. Add the mussels, cover, and cook over high heat, shaking the pan a few times, until the mussels open, about 5 minutes. Remove mussels with slotted spoon to a bowl. Pour the mussel stock into a glass measuring jug.
Discard any unopened mussels. Hooray!!! Today no unopened mussels. Remove the mussels from their shells, when they had cool down about 5 minutes and place in a bowl. Pour the melted butter over mussels and mix well to coat. Cover with cling wrap.
Heat oil in the same saucepan. Add garlic and cook over low heat just until golden brown, about 1-2 minutes. Add chili flakes and cook for 1 minute longer. Slowly pour in the reserved mussel stock, stopping when you reach the grit at the bottom of the glass measuring jug. Add lemon juice and simmer over medium high heat until sauce is reduced about 1 cup, about 6-8 minutes.
In a pot of boiling, salted water, 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 well tortellini.
Add the buttered mussels and tortellini to the mussel sauce and toss over low heat until the pasta is just coated. Season with salt and pepper. Spoon tortellini onto bowls, followed by some mussels, some cherries tomatoes, some chives around tortellini. I like mine with more chili flakes. Enjoy with a glass of sweet white wine!!!
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