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Simple Sunday Supper

My neighbourhood friends and I have a habit that I love – getting together for Sunday suppers. We take turns to host and cook…this past Sunday, it was my turn. Not only was I in the mood for mussels, but they could not be simpler to prepare. My motto for all dinner parties, especially Sunday supper? Simple, impressive, and delicious…

I served my pot of mussels with a couple of French baguettes and one of my favourite salads: spinach with peas and feta cheese – a Jamie Oliver recipe from years ago.

Try it all – you will LOVE it…

Eat up!

MUSSEL RECIPE (serves 4)
4 lbs cleaned mussels
1 tblsp butter
1 tblsp olive oil
1/2 large onion – finely chopped
2 cloves garlic – crushed
Pinch of chilli flakes
4 Roma tomatoes – roughly chopped
1 bottle dry white wine
Bunch Italian parsley – chopped

Heat oil and butter in a large saucepan – add the onion, garlic and chilli flakes. When softened, add the tomatoes. Just before serving, add the wine and the mussels. Cover with lid and bring to the boil. As soon as the mussels are open, you are ready to serve! (Throw out any unopened mussels.) Spoon into individual bowls along with some of the broth. Top with a handful of chopped parsley. Serve with crusty bread and a salad.

4 to 6 cups organic baby spinach
1 cup shelled peas (sshh, don’t tell anyone – I use thawed frozen peas!)
1/2 cup feta cheese – cubed or torn
salt and pepper

Toss in a salad bowl and drizzle with olive oil and juice from 1/2 lemon – or to taste.

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