Might I regale you with ambrosial delights?

Simple Mussel and Pasta Repast

Well me’harty’s, the moon is full and the weather has become a trifle foul – I’m ravenous and my hunger easily persuades me to find solace in cuisine. Specifically, I am craving something briny, a  curative repast, a mollusk feast seems befitting. I love love love! making this meal for my daughters. It causes a notable sensation to see Mytilus edulis make their appearance in our prairie home. It’s an impressive alternative to chicken Thursday or taco Tuesday. My girls hold me in high esteem at times like these and I can’t help reveling in their gleeful peeps as I assemble this recipe (sometimes the exultation only lasts the duration of the meal but I know that with teenagers “that’s often as good as it gets”). It’s not a difficult dish to prepare but rather, it centers on explicit timing and vigilance so as  not to “wound” the mussels by overcooking them! Churning out al dente pasta and tender mussels is a beautifully choreographed dance. I recommend some energetic music to sustain you to the grand finale. This is not the time for phone calls and checking emails. Some strict supervision required – so i suggest pay attention, as this meal comes together fast! Additionally I will offer some sage advice, have all your ingredients washed, chopped, and sliced and ready to fly into the pot. I use a dutch oven as it retains the heat and steams everything to perfection.

Digging this chow! A sit down meal which guarantees chin wagging and chortles. Oh and use napkin you’ll need it. Don’t forget to drink the remaining wine!

Mussels and Pasta

Serves 4


1 kg cleaned mussels soaked and scrubbed, beards removed
1 cup cherry tomatoes cut in half, or 3/4 cup diced plum or vine ripened tomatoes

1 – 2 tbsp olive oil and 1 tbsp cultured organic butter

4 – 6 large clove of garlic, diced finely or pressed
3 shallot, finely chopped
1 glass of crisp citrus white wine
Sea Salt to taste
1 tsp. red pepper flakes

1 large jalapeño pepper diced some seeds for heat
1/2 red or yellow pepper diced
454 g. pasta – Linguine or fresh if available
To Finish:
1/4 cup chopped parsley

1/4 cup chiffonade basil

1/4 cup grated Parmigiano
2 lemons including 1 tbsp lemon zest (zest and one halved lemon, for pitching in during postlude – the other lemon you may cut into wedges for personal use at the table)
ground pepper to taste
serve with a crusty loaf of bread to sop up delectable juices