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Steamed Wild PEI Mussels in a garlic white wine sauce with Fettuccini 

Recipe by Andria.Cooks

Mussels are one of my favourite proteins to cook with.  With over 20g of protein for a 3oz serving and a good source of vitamin B12, this fruit de mer packs a punch with flavour.  The best part, it takes less than 20 mins to make this dish!  I steamed them in a garlic white wine sauce, with diced tomatoes, diced onions and freshly chopped parsley.  Seasoned to perfection and served over fresh egg fettuccini pasta, this dish is light and fresh and on the table in less than 20 mins!  The fresh pasta only takes 2 mins (for al dente) to cook - 4 mins if you like it a little softer.  I hope you enjoy the recipe!  If you make it please let me know how it turns out. Enjoy!

Ingredients (I use all organic/wild)

500g of fresh egg fettuccini noodles (Or you can make it homemade)

2lb of Fresh Wild PEI Mussels 

2 tsp of freshly minced/puree garlic

1 small red onion - diced

1 cup of diced cherry tomatoes

¼ cup of dry white wine

1 cup of chicken/vegetable broth 

Freshly chopped parsley 

Pink Himalayan salt

Freshly cracked pepper

2 tbs of olive oil 

2 tbs of butter

Instructions:

In a large pot, bring salted water to a boil on high heat and then turn down to medium and let boil until you are ready to cook the pasta - remember you only need 2 mins to so make sure you time it at the end.

In a large deep sauce pan (make sure it has a lid), on medium heat add olive oil, once oil is hot add the diced onions and cook, stirring constantly until they get glossy and soft.  Then add dice tomatoes and cook cook until the tomatoes get soft.  Pour in the ¼ cup wine and turn down the heat to medium/low and let the wine simmer for 1-2 mins and then add the chicken/vegetable broth.  

Add in the butter, pureed garlic, and season with salt, pepper, and freshly chopped parsley and let simmer for 2 mins before adding in the mussels. 

In a large strainer, wash the mussels in the sink and then add to the sauce pan and cover with a lid.  Let the mussels steam in the sauce, they only need to cook for a few mins.  Watch them closely you will see them open up.  Once they are fully opened, they are ready to go!  Take them off the heat, keep the lid on and set aside.  *You don’t want to overcook the mussels otherwise they will be chewy!*

Add the pasta to the simmering boiling water and cook for 2 mins.  Strain, and add a drizzle of olive oil and set aside.

Remove the mussels from the sauce in a deep bowl and set aside.  Add the pasta to the sauce from the mussels, toss and add to a plate.  Add the mussels on top and serve.

So simple and delicious!  I hope you enjoy it!  

From Gastroposter Hubert Leung, via Instagram:

Organic Strawberry-Kiwi Banana Smoothie Bowl

(Recipe by @andriaorganichomecooking)

INGREDIENTS (all ingredients are organic):

2 Small Banana’s

½ cup frozen strawberries

½ cup kiwi (keep a few slices for the top of the bowl)

1 avocado

1 cup kefir

¼ cup of coconut water

1 tbs of homemade granola (honey, oats and almond)

1 tbs of chia seeds

INSTRUCTIONS:

Add the frozen strawberries to the bottom of the blender, add 1 and a half banana, avocado, and kiwi (save a few slices for the top of the bowl).  Add the Coconut water and then kefir and blend on high speed until fully pureed, it will be thicker than a traditional smoothie.  Pour into a bowl and top with fresh cut kiwi and the other half of the banana, and any other fruit you would like to add and sprinkle the granola and chia seeds on top.

Home made granola - oats, sliced almonds and raw honey.  Mix well and add in clumps to a lined baking sheet and bake at 350 for 15-20 mins until golden brown.  Let cool before serving.

Makes 1 servings

From Gastroposter Pamela Espeleta, via Instagram:

From Gastroposter Hubert Leung, via Instagram: