Mussels with Linguine

Let me tell you some of the latest dilemmas in my life:

I love cooking with fresh ingredients, but I can't afford to buy organic everything all the time.

I am *this* close to making my own pasta, but I have yet to purchase a rolling pin.

I am pretty much against using fatty processed foods like cream cheese, heavy cream, or mayo, but somehow every other recipe I stumble upon calls for one of these ingredients (example: cheesecake, peanut butter tarts, mushroom soup, potato salad).

I know, what a difficult life. But I am very lucky because some of the freshest ingredients are also simplest to prepare. After all, you buy them fresh so their natural flavors can shine through, right? And when it comes to natural flavors, nothing beats the good old shellfish like clams or mussels. Their juices tossed with dry white wine, sweet shallots, fragrant parsley and thick linguine make for one of my favorite dishes of all times. Enjoy!

Fresh mussels from James Hook & Co.

Mussels with Linguine 


Makes 2-3 servings

2 pounds fresh mussels
1 large shallot, diced
1 cup dry white wine
1/4 cup fresh parsley, finely chopped
2 garlic cloves, finely chopped
Olive oil
Dash of red pepper flakes
1/2 tbsp unsalted butter (optional)
Salt and pepper

1. Wash mussels by brushing the shell in running water. Drain.
2. Heat a large skillet on medium. Add a dash of olive oil and cook shallots and garlic until fragrant, about 2 minutes.
3. In the meantime, bring a large pot of salt water to boil.
4. Add white wine and half of the parsley to the skillet, and let boil for 1 minute uncovered.
5. Add mussels to the skillet and cover for 5 minutes. Shake the skillet occasionally to allow even cooking.
6. Cook linguine in boiling salt water until al dante. Reserve 1 cup of cooking water.
7. Toss linguine into the skillet with cooked mussels and juices. Add butter and mix everything together. If the sauce becomes too thick, add cooking water until desired consistency is achieved.
8. Turn off the heat, and add the rest of the parsley. Serve immediately.

Seared Scallops with Basil Pesto Spaghetti

I hate greens. The better they are for me, the more I hate them. For example:

Raw spinach. Packed with nutrients but taste like rubber.
Raw arugula. Same as above, with bonus bitter taste.
Broccoli. When raw, has a weird texture. When steaming, smells like fart. After eating... you know.
Asparagus. Self explanatory.

I will never eat greens if I don't have to. And so I go down the green spectrum until things become just mildly green- like Romaine lettuce. That I can do, because I mix it with salmon/ chicken/ chickpeas/ red onions/ grilled bell peppers/ sundried tomatoes/ cheddar/ parmesan/ feta/ goat cheese/ vinaigrette so it doesn't even taste or feel salady anymore. I also have a very strong opinion towards self inflicted veganism, vegetarianism, and girls who truly enjoy salads with balsamic vinegar on the side, which they never use. But that's not the point of this post.

The only exception to the above is herbs. I LOVE basil, cilantro, parsley, rosemary and thyme. They have a ton of health benefits and easily elevate the taste of any dishes you are preparing. They also make amazing pesto, perfect to be prepared during the weekend and used during the week.

As you can see, there's no vegetables in this dish, just the way I like it. I did sneak in some extra fiber in there by using whole wheat pasta.

Oh and by the way, guess what's for lunch today. A huge bowl of mixed romaine greens and spinach. The gross after-taste is still in my month, and that explains my vengeance towards greens today. 

Happy mid-week! 

Seared Scallops with Basil Pesto Spaghetti 

Makes 2 servings

(measurements are approximate)
Frozen scallops, unthawed and pat dried
2/3 package of spaghetti
2 cups chopped fresh basil
1/2 cup extra virgin olive oil
1/4 cup pine nuts/ walnuts/ almonds, crushed
2/3 cup grated Parmesan cheese
2 tablespoons minced garlic

Salt and pepper to taste

1. Finely chop basil and transfer to medium sized bowl.
2. Crush or grind pine nuts (ok to substitute with walnuts or almonds) into fine pieces.
3. Add pine nuts, parmesan cheese, minced garlic, salt and pepper to chopped basil. Mix and set aside.
4. Bring a pot of water to boil. Cook pasta until al dante.
5. In the meantime, sear scallops on medium-high heat until brown on both sides. Do not overcook.
6. When pasta is done, drain and save 1 cup of cooking water. Add pesto to pasta, mix well. Add 1/4 cup of cooking water at a time until pesto is not too lumpy.
7. Top with scallops, a few slices of shaved parmesan cheese, and small basil leaves for garnish. Serve immediately.