This past weekend my husband and I celebrated 11 years of marriage. Wow, eleven years.
We decided to keep it simple with a nice dinner out with the children the day of and the following day, we made a lovely dinner together to enjoy when the kids went to bed, complete with some good wine and a movie. It truly is the really simple pleasures that we enjoy together as a couple.
I crave mussels often; it’s probably one of my favourite seafood delicacies. One of my favourite dishes, and one I often like to make for special occasions, is my Mussels Fra Diavolo Con Crema. In Italian, fra diavolo means “brother devil” which refers to the spicy, tomato-based sauce. I like to include cream to make it a little less spicy and a little extra rich. This recipe is extremely easy to make and will also not too much of your time so that you have more time to spend with those you love.
Did you know that in Ancient Greece, Mussels were considered an aphrodisiac?
In Ancient Greece, it was believed that all seafoods were the emblems of Aphrodite, the goddess of love. It was in this realm that these plump, little bivalves began their aphrodisiac history.
Applying nutritional science, we can start to see why the reputation held true. Mussels provide lean protein, essential for sustained energy for a night of passion. Also, these mollusks offer manganese, iron, selenium and zinc–all essential for a healthy libido. Ooh la la!
To make it extra pleasant, the chopped tomatoes I use have to be the perfect piquancy and not overly bitter. The addition of Mutti Polpa adds just the right touch. What makes their Polpa stand out is that there are absolutely no green or yellow pieces and the tomatoes are the same high quality as their whole, peeled tomatoes. Truly exquisite!
Prepare this special and romantic dish together and then enjoy with a fresh baguette and a good bottle of wine or champagne and toast to your love. Cheers!
- 2 pounds Fresh Mussels, Cleaned And Debearded
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- ¼ cups Shallots, Diced
- 2 teaspoons kosher Salt
- 1 teaspoon Fresh Ground Black Pepper
- 1 teaspoon Red Pepper Flakes
- 2 cups Chicken Stock
- 1 cup Dry White Wine
- 1 cup Mutti Polpa
- ½ cup Cream
- ½ cup Parmesan Cheese, Grated
- Chopped Parsley For Garnish
- Clean your mussels and set them aside. Make sure you discard of any fresh mussels that are opened.
- Heat butter and olive oil in a large pan over medium-high heat until melted. Add shallots and cook until translucent (about three to four minutes).
- Add salt, black pepper, red pepper flakes, stock, white wine and Mutti Polpa chopped tomatoes. Reduce heat to medium and bring to a simmer. Cook at a simmer for 8-10 minutes.
- Add mussels, cover the pan and cook for 3-5 minutes. Mussels are done when all of the shells have steamed open.
- Pour cream and Parmesan cheese over top and toss the shells around in the sauce to coat. Discard any shells that didn’t open. Pour the shells and sauce into a large bowl, garnish with parsley and serve with a baguette.
Disclosure: This is a sponsored post in collaboration with Mutti; however, all opinions expressed are entirely those of the author.