|Tomato, Arugula salad|
Last night Priscilla, a good friend of mine, came over for dinner. Since she doesn’t eat meat or chicken (which I rarely cook anyways) I decided to make something that I have not made in quite some time. Mussels!! When you eat mussels in a restaurant you always get it with a yummy piece of bread, or some french fries. This is especially the case when you have mussels in France you get Moules frites, no doubt about it. Priscilla and I however decided to take the healthy route and combine it with a fresh and simple salad. Even though i’m the one that cooked I have to be honest and say it was a good meal.
Either way, I will give you the recipes now so you can make it at home and enjoy!!
The Tomato Arugula Salad:
– Red Onions
– Cherry Tomatoes
– Shaved Parmesan
– Pecans (I got unsalted ones at the market)
– Olive Oil
– Balsamic Vinegar
– Salt & Pepper
What to do:
1. Chop up the red onions into slices. Cut the tomatoes into halves. Put these in a bowl, or onto a plate.
2. Add some arugula on top of the tomatoes and red onions.
3. Sprinkle the shaved parmesan on top of the salad along with some pecans.
4. Now just drizzle some olive oil and balsamic vinegar on top of it all. Add some salt and pepper to taste. Your salad is ready!!
Mussles with white wine
– 3 pounds cultivated mussels (please don’t get them without the shells, really a lot less tasty!)
– 1/3 cup all-purpose flour (to clean the mussels with)
– 2 tablespoons unsalted butter
– 2 tablespoons olive oil
– 5 to 7 shallots
– 5 or 6 garlic cloves
– 4 ounces canned plum tomatoes, drained
– 1/2 teaspoon saffron threads (I know these are expensive, but trust me its so worth it!)
– 1/3 cup chopped flat leaf parsley
– 1 tablespoon fresh thyme leaves
– 1 cup good white wine (get another bottle to drink with your guests… Your gonna need it 😉 )
– 2 teaspoons salt
– 1 teaspoon freshly ground pepper
The steps to awesome mussels!
1. To clean the mussels put them in a big bowl with 2 quarts cold water (heat makes them open up, and you really don’t want that yet). Add the flour and let this soak for about 30 minutes. Drain the mussels and remove the beard with your fingers. Discard mussels whose shells are not tightly shut! That part is extremely important!
2. In a large stockpot, heat up the butter and olive oil. Then add the chopped shallots and let these cook for about 5 minutes.
3. Add the chopped garlic and let this simmer for about 3 more minutes.
4. Now add the tomatoes, saffron, parsley, thyme, wine, salt and pepper. Bring this sauce to a boil.
5. Add the mussels, stir these well so that thy all get a chance to take up some of the delicious sauce! Cover the pot over medium heat for 8 to 10 minutes until all the mussels are open.
6. Serve the mussels and enjoy!
7. Dont forget to let me know what you think! I’d also love to see pictures of your meal!