Friday, December 15, 2006

Roasted Breaded Mussels - Mario Batali, Pasta with Tomatoes and Basil, Sauted Broccoli

Prepare 2 lbs of mussels for cooking by scrubbing the shells and removing the "beards". We like to soak them in a sink full of cold water and 1/4C corn meal so that the mussels can flush themselves. Place the mussels in a large pan with 1/4C water or white wine. Steam them until they just open....the cooking process will be finished in the oven. While the mussels cool, mix together 2T grated parmmigiano-reggiano cheese, 1/4C bread crumbs, 2 cloves minced garlic, 1/2t oregano and 3T chopped parsley. Remove the mussels from the shell and return them to 1/2 the shell and place on a baking sheet. Top with a bit of the bread crumb mix. Drizzle on the reserved cooking liquid and olive oil. Bake at 425 degrees for about 10 min.
Prepare cheese tortillini according to package directions. In a bowl, mix 2 lbs roma tomatoes, chopped, 2 cloves of garlic, minced, 25 torn basil leaves, 1/2C olive oil. Toss together. Drain the pasta and top with the tomato mixture.
The broccoli has appeared here before. It is blanched for 2 min in boiling water, drained and then sauted in a hot pan with minced garlic until crisp tender. We served a dry white wine with this dinner.



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