The Saturday Night Special

This is what it actually looked like...

So dudes… you’re in trouble with your woman, what do you do?  Cook!!  Call this the “Secret Weapon” or “The Saturday Night Special.”  Garlic Bread with a twist, Pasta with Mussels & Shrimp, Side Salad, & Dessert.  And, if you like, a glass of Pinot Grigio (you’ll need it for the sauce anyway).  The recipe was inspired by Chef Jacques Pepin from his book Chez Jacques.  He’s the man.

Chez Jacques, Yo!

Step-by step:

3-4 lbs. Mussels — Wash mussels by rubbing them together under cold water.  Cook on high for 5 mins, until the mussels pop open.  That means they’re cooked.  If they don’t open, they’re bad, toss ’em.  Pull the mussels from their shells and set aside.  Gently drain the mussel juice from the pot, about 2 Cups.  Add water if you’re short.  Pour over the mussels.  Side aside.

The Sauce:

1/3 C. Olive Oil
1 Med Onion (coarsely chopped)
1T. Thyme Leaves
1/4 C. Oregano
2 T. Chopped Garlic
1/2 C. Pinot Grigio
2 C.  Mussel Juice
Ground Pepper/Salt (to taste)
1/2 lb. Uncooked Shelled Shrimp, Halved
Spinach (a few handfuls – coarsely chopped)
1/2 C. Grated Parmesan Cheese
1lb. Pasta (I used Farfalle)

Heat the olive oil.  Add garlic until slightly golden.   Add onion and cook until soft.  Add fresh herbs.  Cook for a couple minutes on medium-high heat.  Add dry white wine, mussels juice, and salt/pepper.  Bring to boil, reduce heat and simmer for 3-4 minutes then set aside.

Shell and half the shrimp, chop up the spinach, start boiling the water for the pasta.  When the pasta starts cooking, put the sauce back on the stove and bring to a boil.  Add mussels, shrimp, spinach, and paremesan cheese.  Return sauce to boil.

The Close:

Fresh Parsley (a handful)
Red Pepper Flakes

Mix the sauce and pasta, garnish with a little fresh parsley and red pepper flakes, and serve!

Garlic Bread with a Twist:

Fresh Italian or French loaf
Chopped Garlic
Olive Oil
1 C. Tomato Sauce
Asiago Cheese

Brush olive oil and garlic on sliced bread. Toast in the oven, 5-7 minutes on 375-degrees. Spread a little sauce on toast, tops with a slice of asiago cheese, put back in the oven to melt the cheese. Easy.

Salad:

I made a simple mix: lettuce, cucumber, grape tomatoes, green olives, feta cheese, salt & pepper, olive oil and balsamic vinegar dressing.

Dessert:

Whatever you want!

And of course, flowers never hurt…

Sunflowah!

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One Response

  1. That looks good. Can’t wait to see your grandmothers recipe for meatballs 🙂

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