Stuff I'm totally excited about:
- Polka dots
- Sprinkles on my ice cream
- Shiny stuff
- My new little home
- Shoes that feel comfy
- Frozen yoghurt with Marjan
- Dancing on bare feet
Mussels with sun-dried tomatoes and garlic
adapted from: Donna Hay - Fast, Fresh, Simple
Enough for two hungry girls
2 T olive oil
1 medium onion, finely chopped
4 garlic cloves, sliced
150 g sundried tomatoes, finely chopped
1 t dried chilli flakes
3 cups dry white wine
2kg mussels, scrubbed and debearded
1 handful of fresh basilicum, shredded
salt and pepper
one: in a large pot, heat the oil over moderately low heat. Add onion, chili, tomatoes and garlic and cook gently over low heat for 2-3 minutes.
two: add white wine and bring to a boil.
three: add mussels to pan. Cover with a lid and cook for 6 to 8 minutes over high heat, shaking pan occasionally until the mussels open. Discard any mussel that won't open.
four: remove pan from heat, add basilicum and stir well.
five: pour sauce over mussels and serve immediately.
Delicious served with baguette or crusty italian bread, dipped into the juices.