Come on baby light my fire…
For a working couple that loves to eat, mid-week meals need to be all about convenience and oodles of flavour. What if I told you this recipe is ridiculously easy, packs a real punch of flavours and can even light your fire mid-week! Yes, you read that right – Mussels are not only full of flavour but also a natural aphrodisiac. So come on baby!
This combination of mussels with plenty of garlic, parsley, tomatoes and white wine was inspired by the Venetian soup zuppa de peoci. I have added some rosemary and thyme to elevate the flavours of this dish further.
You can simply serve the mussels in the tomato broth or make them a bit more substantial by adding pasta or make them utterly indulgent by serving the mussels pasta with a side of crusty sourdough bread.
So think no more, read the recipe below and light your fire mid-week.
Ingredients: 12 Serves: 4
Cooking time: 20 minutes
- One kg mussels, scrubbed and debearded
- 400 gms of crushed canned tomatoes
- 125 ml of white wine (I used a reisling)
- Three to four pods of garlic, coarsely sliced
- One medium brown onion, finely sliced
- One to two red chillies, finely chopped
- Half a cup of continental parsley (leaves and stems), finely chopped
- One teaspoon dried rosemary leaves
- Four to five sprigs of thyme
- 250 gms pasta, cooked al dente
- Four tablespoons extra virgin olive oil
- Salt to season
Heat extra virgin olive oil in a pan. Add garlic and cook until aromatic. Now add the onions, parsley stems and red chillies, cook until the onions are translucent.
Add crushed tomatoes, followed by white wine, thyme and dried rosemary. Cook until the wine has evaporated and the sauce slightly reduced. Then add the fresh parsley and season with salt as required.
Finally add the mussels, lower the heat and cover the pan. Cook until the mussels have opened. To serve simply scoop the mussels and tomato broth over the pasta and serve alongside some crusty bread.
Enjoy this utterly simple yet simply flavourful dish and come on baby light my fire.