Dear Lt. Veggie Nugget,
Thank you for watching my baby while I write this, especially since you think that I'm making hummus for you right now. Instead, I'm going to tell the world about how to make cheap/healthy/fast/delicious mussels marinara.
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| First, make a broth of water, white wine, salt, and lemon juice (don't be afraid to use a lot of salt, like the ocean). Put it in the bottom of a pot with a steamer basket on top. While that's heating up, melt some [like, maybe a tablespoon or two] butter/oil/salt/pepper/dried basil/dried oregano/garlic/onion [okay, well, more than a tablespoon of butter, onion, and oil]. Sautee it for a bit and then add a can of tomatoes, a few small fresh tomatoes, a cup or so of red wine, juice of one lemon, and cook until the wine doesn't taste like alcohol anymore -- five or ten minutes. Meanwhile cook some pasta and toss it with plenty of oil and salt. When the mussels broth boils, dump the mussels in the top of the steamer and cook until they open. If you're not sure if they're fully open, they're not. It will take five or ten minutes. |
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| To plate it: pasta, sauce, cheese, mussels, lemon. |
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| Here is the recipe for our favorite cookies for dessert. |
Thanks, Veggie Nugget,
Tofu
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