Now that is something.
Being in Venice Beach on Thanksgiving once again and everywhere is closed, I randomly chose to make pasta with mussels for dinner yesterday. At some point during the afternoon, it felt like a genuine déjà vu. When I looked back at Thanksgiving of 2014, I found that this was exactly what I made back then. Music is still on, rosé wine is around, and enjoying the evening is even more magical. Truly, once you make friends with yourself you’ll never get bored.
Mussels are the new Turkey, apparently.
However, unlike the last recipe, this time I used whatever I have, which means different preparation and different spices. The main pasta with onion and garlic is the same, but everything else is new.
- After the pasta is done keep it aside and add a piece of butter to a pan.
- Add white onion (1/2), stirring slowly for 2 minutes on medium heat.
- Garlic follows (3 or 4 cloves) for another couple of minutes.
- Then add the mussels (after washing them with cold water) and keep it on medium-high for 2-3 minutes before adding 1/3 cup from the pasta water — draining the rest. Simmer the mixture and cover for two minutes.
- Add salt and pepper to taste, ginger powder, thyme, basil, cardamon, black pepper corn, 1 and 1/2 teaspoon of Dijon mustard, a dash of Worcestershire (Soya would do) and mix on low heat for another minute.
You can either have it like that, or put a little tomato pasta sauce into the mix after one minute of adding the above. Stir for two more minutes on medium-low heat and serve. Both recipes are equally yummy, yet quite different in taste. So we can say those are two recipes in one.
Add everything to the pasta and stir for one last minute. Add another piece of butter to the plate before serving. Mix well and Buon Appetito!
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