Wild PEI Mussel Linguini in a garlic white wine sauce

(Recipe by @andriaorganichomecooking)

Pasta dishes are my definite weakness!  I could eat pasta everyday because it’s one of those dishes you can play with so many different flavours, You don’t need to follow an exact recipe and it’s fast to make.  Mussels are one of my favourite proteins and believe it or not, one of my families favourites!  From the first time my son tried mussels he was hooked!   So it was natural I combine both into one dish.  I use the base sauce for my mussels as the sauce for my pasta too and it works so well!  I hope you enjoy the recipe, feel free to add spice if you like some heat or other flavours that you like.  If you make it, let me now how it turns out!

INGREDIENTS (I use organic ingredients):

1 bag of wild PEI mussels (Try and stay away from farmed mussels!)

¼ cup of a dry white wine

1 cup of vegetable broth

2 tbs butter

6 cloves of garlic (pureed)

1 onion

½ cup of chopped cherry tomatoes 

¼ cup of freshly chopped parsley

1 cup of freshly grated parmesan cheese

1 pack of fresh linguini (or pasta of your choice)

1tbs of olive oil

Optional:  Chili pepper flakes (if you like heat!)

INSTRUCTIONS:

Bring a large pot of salted water to a boil and cook the pasta as per the instructions on the package (If you are using fresh pasta - wait until the sauce is complete since it only takes 5 mins to cook).

Meanwhile, chop the onions and puree the garlic and in a large deep sauce pan, heat the olive oil on medium heat and add the onions and garlic.  Cook until the onions start to get translucent (1-2 mins). Add the cherry tomatoes and chopped parsley and child flakes.  Cook for another 2-3 mins, stirring frequently.  Deglaze the pan by adding the white wine, and cook the wine down for an additional 1-2 minutes and then add the 2 tbs of butter and the vegetable broth.  Reduce heat to medium low and let simmer.  Season with a little salt and pepper to taste.

Meanwhile rinse the mussels in a colander and let drain.  

Add the mussels to the broth and cover with a lid and let the steam cook the mussels.  Make sure you turn over the mussels so the one’s on the top move to the bottom.  (I do this a couple of times).  Remember to close the lid again.  Once the mussels are wide up the mussels are cooked.  (3-5 mins).

Remove the cooked mussels from the sauce into a deep dish that has a lid to keep warm and set aside. until ready to serve.

Meanwhile, drain the cooked pasta.  Add the cooked pasta to the sauce from the mussels and add ¾ of the shredded parmesan cheese and mix well with the sauce.  Add to a deep dish plate, pour some extra sauce over and top and add the cooked mussels on top.  Sprinkle with some more parmesan cheese, and serve.

TIP: Any mussels that have not opened, do not eat.  They may not be fully cooked properly. 

Serves 3-4 people

Dinner in 30 min!

A quick and flavorful pepper steak stir-fry that's perfect for busy weeknights. Tender slices of flank steak are stir-fried with colorful bell peppers and onions in a savory and slightly sweet sauce.

Ingredients: 1 lb flank steak, thinly sliced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tbsp oyster sauce. 1 tbsp cornstarch. 1 tbsp vegetable oil. 1 tsp sesame oil. 1 tsp ginger, grated. 1/2 tsp black pepper. Green onions, chopped for garnish. Sesame seeds for garnish.

Instructions: In a small bowl, mix soy sauce, oyster sauce, cornstarch, and black pepper. Set aside. Heat vegetable oil in a wok or skillet over high heat. Add sliced flank steak and stir-fry for 2-3 minutes until browned. Remove from the wok and set aside. In the same wok, add sesame oil, garlic, and ginger. Stir-fry for 1 minute until fragrant. Add sliced bell peppers and onion to the wok. Stir-fry for 3-4 minutes until vegetables are crisp-tender. Return the cooked steak to the wok and pour the sauce over the ingredients. Stir-fry for an additional 2-3 minutes until everything is well-coated and heated through. Garnish with chopped green onions and sesame seeds. Serve the Pepper Steak Stir-Fry over rice or noodles. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

You can make this sun-dried tomato pasta in no time at all, and it tastes great. Adding garlic, tangy sun-dried tomatoes, and parmesan cheese to pasta makes a rich sauce that coats the pasta beautifully. This dish is great for a quick dinner during the week or a cozy meal at any time.

Ingredients: 200g pasta. 1/2 cup sun dried tomatoes, chopped. 2 cloves garlic, minced. 2 tbsp olive oil. 1/4 cup grated parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1-2 minutes. Add chopped sun dried tomatoes and cook for another 2-3 minutes. Toss in the cooked pasta and stir well to combine. Season with salt and pepper to taste. Sprinkle grated parmesan cheese over the pasta and toss until evenly distributed. Garnish with fresh basil leaves. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This chicken skillet recipe is great for busy weeknights because it's quick and easy. This 20-minute dinner is made with garlic, marinara sauce, fresh spinach, and chicken breasts that are still tender. It is then topped with Parmesan and mozzarella cheese and tastes great.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 cup marinara sauce. 2 cups fresh spinach leaves. 1/2 cup grated Parmesan cheese. 1/2 cup shredded mozzarella cheese.

Instructions: Add salt and pepper to the chicken breasts. Put olive oil in a big skillet and heat it over medium-high heat. Take out the garlic and add it. Cook for one minute. It will take about 34 minutes on each side to brown the chicken breasts after adding them to the pan. Turn down the heat to medium-low and add the marinara sauce to the pan. Add spinach leaves to the top of each chicken breast. Put Parmesan cheese on top of the spinach. Put the lid on the pan and cook for about 5 to 7 minutes, or until the spinach is soft and the chicken is cooked through. Put mozzarella cheese on top of the spinach and chicken. Put the lid back on and cook for another two to three minutes, or until the cheese melts. Serve hot, and if you want, top with extra Parmesan.

Prep Time: 10 minutes

Cook Time: 10 minutes

A creamy and hearty potato soup made effortlessly in the Instant Pot. Perfect for a quick and comforting family meal.

Ingredients: 6 cups potatoes, peeled and diced. 1 cup onion, chopped. 1 cup celery, chopped. 1 cup carrots, chopped. 4 cups chicken broth. 1 teaspoon garlic powder. 1 teaspoon dried thyme. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 2 cups milk. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 3 tablespoons all-purpose flour. 3 tablespoons butter.

Instructions: Place potatoes, onion, celery, carrots, chicken broth, garlic powder, thyme, black pepper, and salt in the Instant Pot. Close the lid and set the Instant Pot to manual high pressure for 8 minutes. Once cooking is complete, perform a quick release of pressure. In a separate saucepan, melt butter over medium heat. Add flour and stir to form a roux. Gradually whisk in milk until the mixture thickens. Add the milk mixture, shredded cheddar cheese, and sour cream to the Instant Pot. Stir until well combined. Serve hot, garnished with additional shredded cheese and chopped green onions if desired.

Prep Time: 15 minutes

Cook Time: 8 minutes

This Sweet Chili Garlic Shrimp recipe is bursting with flavor! Succulent shrimp are cooked to perfection in a sweet and savory sauce made with garlic, sweet chili sauce, soy sauce, honey, and lime juice. It's a quick and easy dish that's perfect for busy weeknights or entertaining guests. Serve it over rice or noodles for a delicious meal that everyone will love!

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/4 cup sweet chili sauce. 2 tablespoons soy sauce. 1 tablespoon honey. 1 tablespoon lime juice. Salt and pepper to taste. Chopped fresh cilantro for garnish.

Instructions: In a small bowl, whisk together sweet chili sauce, soy sauce, honey, and lime juice. Set aside. Heat olive oil in a large skillet over medium heat. Add minced garlic and saut for about 1 minute until fragrant. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Pour the sweet chili sauce mixture over the shrimp in the skillet. Stir well to coat the shrimp evenly. Cook for an additional 1-2 minutes until the sauce thickens slightly. Season with salt and pepper to taste. Garnish with chopped cilantro before serving. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes