Right, so if you have been chomping at the bit (who am I kidding right?) for PART 2, here goes…where were we – oh yes…
So with the pasta on the boil and the mussels opening on the grid, (toss all unopened mussels away!) you are preparing the sauce as follows~
- Finely dice a couple of onions and a load (the more the merrier) of freshly chopped garlic and sauté in a good measure of extra virgin olive oil (Rio Largo is our favourite), to which you add a couple of finely chopped chillies for flavour, not scorch (less is more where chillies are concerned)!
- Add a generous sloshing of decent white wine and stir on a medium heat for about five minutes before removing and adding the cream with a large handful of grated pecorino cheese and a sprinkling of Eat.art Goan Fish Exotic Spice for a feisty flavour perk
- You may want to return to the lowest heat for a short while so that the final flavours can infuse properly…keep stirring though
- Bring your cooked mussels in from the braai and de-shell into a colander through which you run warm water, and finally add them to the sauce
- Once your pasta is ready mix everything together in a large wok with an “afterthought” splash of white wine for luck, a healthy finishing of chopped fresh parsley, and a sprinkling of Eat.art Course Sea Salt and serve.
The best setting for this kind of meal is of course ‘on the rocks’, but my family happily settles for second, which is an al fresco table laid in cheerful nautical blues with fresh flowers and a sunset background.
I would recommend some extra grated parmesan cheese for the table and a basket of ripped ciabatta to dunk in the sauce. Also, place an empty mussel shell on each plate to use as a spoon so that not a drop goes to waste…and enjoy the slurping chorus that ensues.
Oh…and don’t forget to stop and breathe in the moment in the midst of the flurry of preparing the food and laying the table and, and, and….
One of my resolutions for the New Year is just this, find the “pause” moments.
PS: It would be advisable to get yourself a fishing permit before you start lobbing mussels off the rocks. Your permit will guide you on exactly how many per person are allowed and the National Parks Board is pretty strict on this – for good reason. Permits are obtainable from the post office, and Knysna’s one is on the main road heading out of town in the Plett direction.
Mother-of-two delicious girls, lover of food (fine and fast), purveyor of all things pretty and Jill of all things ‘creative’…Nancy has a background in the visual arts, design and marketing and is the owner and Creative Director of Magpie as well as a co-owner and partner of The Magpie and The Owl – Signature Events. Having worked with the eat.art team for some time, she is thrilled to take time out from juggling and add some spice to the eat.art blog. Don’t get us wrong….it’s not that it needs it….it just wants more…and she is happy to oblige.