18 January 2014

Pining for a coast?

I've been eating less seafood in Chicago than I might have eaten back in Massachusetts — I know that much food travels way too far either way — but some fish (sardines, mackerel) really don't travel. And then I realized that we can get decent mussels.

I made a basic egg pasta recipe ⅓ all purpose flour, ⅔ semolina.

I sautéed onions, whole chiles de árbol, and celery in butter with olive oil. To this I added garlic and cherry tomatoes, and then a splash of white wine and the mussels: it cooks in a couple of minutes, just the right time for fresh pasta to cook.

Garnished with salt, pepper, and parsley, it's simple, quick, easy, and delicious.


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