Sunday, October 5, 2008

Mussel, Wine and Tomato Pasta

We bought these nice (and cheap) mussels at the farmer's market yesterday. We had wine on hand but figured it would be better with something a bit more than just a typical wine and herb sauce. So out came the ingredients. And this time it wasn't me who was experimenting. It was my girlfriend.

She started out by frying up some mushrooms, onions, a shallot and some garlic in a frying pan and then dropping a got glass of local white wine and French vermouth. In another pot (don't ask me why she didn't just use one pot) she put in some organic chicken stock (not the bland Campbell's crap), a can of organic crushed tomatoes and the wine soaked aliums and mushrooms. I then advised her to reduce it by at least half and then add some oregano and thyme that we'd picked up at the market. That and cleaning up was my contribution.

She then cooked up some long macaroni while I cleaned and bearded the mussels. We just dropped the mussels in the now sputtering sauce and stired them once in awhile till they opened up and added even more flavour to the sauce.

Everything turned out to be delicious. With a bit of grated parmesan cheese, this simple plate would put to shame any chain Italian restaurant any day. At least our sauce didn't come out of a plastic bag. Plus we got to work together in the kitchen. Which is not alway the case when I'm in charge. I have a "my kitchen, my rules" sort of attitude that's somewhat out of character. I get real posessive about my kitchen sometimes.

1 comment:

Manoj Sharma said...

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• To reduce the tears when peeling or slicing onions, chill them first.
• Alternatively, cut off the top but leave the root on.
• The root contains the largest amounts of sulphuric compounds, which cause tears when the onion is cut. Remove the root prior to cooking or eating.
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