However, when we got ready to make dinner, we were kicking ourselves for only buying two pounds. That wouldn’t be nearly enough for the dish we had planned to make — especially since Jason can no longer indulge in a crusty baguette. So we used this recipe instead, substituting the spaghettini for gluten-free corn spaghetti. It was amazing. Adapted from Food & Wine magazine, it showcases the best of late summer in Maine — juicy tomatoes, fresh herbs and those succulent mussels.
It’s so good, you’ll want to take this one home with you.
Ingredients
5 tablespoons extra-virgin olive oil
1 medium onion, minced
3 large garlic cloves, thinly sliced
1 1/2 cups dry white wine
1 pound plum tomatoes, peeled and chopped
1/4 teaspoon crushed red pepper
2 pounds mussels, scrubbed and debearded
Salt and freshly ground pepper
3/4 pound spaghettini
1/4 cup chopped flat-leaf parsley
Directions
Heat the olive oil in a large skillet or shallow Dutch oven over medium heat. Add onion and garlic; cook until translucent, about 6 minutes. Increase heat to medium-high, add wine and boil until reduced to 1/2 cup — be careful, because it reduces faster than you’d think if you’re using Le Creuset or other cast-iron cookware.
In the meantime, prepare pasta until it’s just shy of al dente.
Add tomatoes, crushed pepper and mussels to the garlic-onion-wine mixture. Cover and cook until mussels open, about 5 minutes. Remove the mussels, simmer the sauce and season with salt and pepper.
Add pasta to the sauce and toss over low heat for 1 minute. Toss the mussels with the pasta and sauce for about 1 minute, sprinkle with parsley and serve.
2 comments:
Welcome back! Hi, also, to Auntie J. It's still okay if some days the baby--or YOU--need more of your time. Here's a parent quote - thought you might enjoy:
......"The most important thing she'd learned over the years was that there was no way to be a perfect mother--and a million ways to be a really good one......" (-J.Churchill/Anonymous?)
Thanks Shayne! I'll tell Jess you said hello!
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