Monday, March 22, 2010
I don't have big muscles. The Girl With The Bird Arms, that's me.
There are a few activities that have been put in place to change this situation; pilates, and mussel eating. Pilates is all well and good but i've heard that if you eat mussels you gain muscles, and that's the aim of my game. I want to arm wrestle! And win!
People may disagree and say that pump class is the way to go but for now i'm going to stick to these little molluscs, they are much more tasty than a sweaty gym mat.
The hardest thing about cooking mussels is de-bearding them. That is, pulling off the little hair-like growth sprouting on the side of the shell. After you have done that and rinsed them you are good to go. Chop some garlic, onions and chilli, splash some wine and diced tomatoes in the mix and presto dinner is ready. And a healthy dinner at that.
2kg fresh black mussels
1/2 brown onion, diced
1 garlic clove, diced
1 chilli, de-seeded
1.5 cups dry white wine
1 can diced tomatoes
1/2 cup cherry tomatoes, quartered
2 tablespoons olive oil
chopped fresh basil, to serve
Saute onions, garlic and chilli in a large pot for 2-3 mintes until soft. Add cherry tomatoes and cook for a further 2 minutes until blistered. Add mussels, white wine and can of tomatoes and stir until coated. Place the lid on the pot and leave for 4-5 minutes or until all the mussel shells are opened. Discard any shells that are not opened (as they are not fit to eat), sprinkle some chopped fresh basil and serve immediately.