Most horrifying discovery of my weekend?
Cockroaches can eat through plastic.
To my chagrin, the hideous beasts have been chewing tiny, perfect circles in my emergency flour stash.
Once I trace the infestation to its source, I shall be sending the King of the Roaches a bill for those two expensive bags of coconut flour.
Anyways, none of this has anything to do with this delicious stew, it’s roach-free and very tasty. Promise.
Italian Mussel Stew (serves 3-4)
*slightly adapted from Alive magazine
- 4 tbsps olive oil
- 1/4 cup basil
- 1/4 cup parsley
- the juice of 1/2 lemon
- 1 lb mussels (I used half shell, whole are fine)
- 1 1/4 cup chicken broth
- 1/4 cup white wine vinegar
- 1/2 white onion, finely chopped
- 2 garlic cloves, minced
- 1 14-oz can diced tomatoes, drained
- 15 oz can white northern beans (or kidney beans)
- 2 tsps dried oregano
- 1/4 tsp red chili flakes
- 1/2 tsp black pepper
- Blend together 3 tbsps of olive oil, the basil, parsley and the lemon juice ’til smooth to make a herb sauce. Set aside.
- Add the broth, vinegar and mussels to a large saucepan. Bring to a boil then remove from heat and pour into a large bowl. Pick out the mussels and gently prise from the shell, discarding the empty shells.
- Add a tbsp of oil to the pan, followed by the onion and garlic. Gently fry for 5 minutes until the onion colours.
- Pour in the reserved broth followed by the tomatoes, beans, chili flakes, oregano and pepper. Bring to a simmer and heat for 10 minutes.
- Stir in the mussels and heat through.
- Divide among serving bowls and top with a generous tbsp of herb sauce.
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