Thursday, January 2, 2014

dining in: pasta with mussels and kale

My New Year started out squealishly tasty, and there wasn't even any bacon involved!  This delish dinner was super simple to make, great for last minute entertaining or just a nice midweek taste splurge.  To make it quick and easy, I used frozen mussels.  They are pre-steamed, plump, meaty and delicious!

2 oz extra virgin olive oil
1 clove of garlic, thinly sliced
Large pinch of red pepper flakes
1/2 T Italian seasoning (or 1 T of fresh herbs)
6 oz long pasta of your choice
1# mussels 
1/2 C Dry Vermouth
2-3 C kale leaves, torn

Heat oil in a 12 inch pan.  Add garlic, pepper flakes and Italian seasoning.  Sauté until garlic is soft, do not overcook.  

Start pasta water and cook when ready.  The mussels and kale take about 8 minutes, so cook pasta accordingly. 

Add mussels.  Cook over med-high heat for about 2 minutes.  Add vermouth, simmer 3 minutes.  Add kale, tossing for 3 minutes until wilted. 

Add pasta to mussels and kale goodness.  Toss.  Serve.  Enjoy!

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