Food Country
Food Country is a weekly web series featuring Chef Michael Smith and the flavours, people and stories of Prince Edward Island.
One week Food Country follows Michael as he explores the island, searching for fresh ingredients. The next week Food Country visits Michael’s home kitchen as he cooks and creates simple healthy food.
New episodes every Tuesday.
Episode 18 > Mediterranean Mussel Pasta
Mussels are perhaps the easiest fish to cook, they need nothing other than a simple steaming to cook their meat and release the flavourful broth they contain. It’s easy to stir lots of global flavours into them as well, as simple as making any sauce under the sun and simmering mussels in the sauce until they cook through. This pasta dish features an easy to make basic tomato sauce jazzed up with oregano, olives and tasty mussels!
Serves 4
1 box of your favourite pasta
2 tablespoons of olive oil
2 chopped onions
4 to 6 cloves of thinly sliced garlic
1 28-ounce can of whole tomatoes
1 teaspoon of dried oregano
1 cup or so of pitted calamata black olives
2 to 3 pounds of mussels
salt and pepper to taste
Bring a large pot of salted water to the boil then cook the pasta until tender but still chewy.
Meanwhile make the sauce in a separate pot. Splash the olive oil into a large saucepot over medium high heat. Toss in the onions and sauté until golden brown. Add the garlic and stir for a few minutes until aromatic. Add the juice from the can of tomatoes then mash the tomatoes in the can with a fork. Add the tomatoes to the sauce. Stir in the oregano and olives and bring the works to a full boil. Lower the heat to a simmer.
Rinse the mussels in lots of cold clear water. Drain for a moment then add to the simmering sauce. Cover with a tight fitting lid and continue cooking until the mussels open, cook through and release their flavourful broth. Discard the shells and any unopened mussels. Taste then season to your taste with salt and pepper. Stir in the cooked pasta and enjoy!
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Tried the recipe last night and although it was okay, we enjoy our mussels as we cook them from a recipe from one of the “Best of Bridge” books. The recipe is called “Chef Toners Mussels”. Nothing against you Michael. We love your TV shows and have bought some of your books.
Hi Michael,
Thank you for the mailbox drop. I love mussels and often make them in different broths and sit in the yard and shuck and eat with my son while enjoying a good wine and a fire. We will certainly have a Sunday afternoon tryout of the new recipe. Happy Coooking!!! ;)
I am delighted that I received this from you.
the best soup I ever made (CAN’T REMEMBER WHEN)
i WAS able to freeze some and it saved my life while I was recovering the death of my husband)
thank you Michael.
Roxsane Lenec
Hi Michael
I am a Malaysian but Indian in origin. This past Christmas I decided to do turkey. I have also been afraid of attempting this but when I heard you on TV saying that it was just a big bird so don’t get worried, I took that risk. I did your brined holiday turkey and I got complimented by many a guest. But what was better was I did you wholegrain turkey stuffing and that was the best. I used wheat and barley and it was so good that I felt that that was much better than the turkey itself.
Just a note to say that with 200 c for the 1st hour for browning the turkey browned a little too much I thick. It’s colour was that of deep brown. Thanks Michael. I love your style of cooking and more your cool self when in the kitchen.
Just Great!
Somewhat of a traditional Portuguese dish enjoyed by the whole family.
Well, I’m going to do something no one should ever do…but I can’t help it….I’m going to try this recipe for the first time for guests I’m having over this Sunday. This recipe looks so easy I’m sure it will be successfuly. I’ll let you all know how it turns out! I thought of adding about 1/4cup of white wine to the mix….thoughts on that anyone?
Adding wine to anything ups the flavour I find. : )
Looks so easy and nutritious! I absolutely love mussels and will definitely try this one. Your recipes have inspired me to cook from scratch…something I don’t normally do!
Lot your recipes, I usually cook something from your cookbook each week.
I’ve been looking for your vanilla recipe. I have the beans I just need to know if it’s just water you add to them and how much.
Thanks
Add a dozen beans(I used 6 large Madagascar beans cut in half) to your jar or bottle of vodka; couple of weeks and its ready. I scraped the beans to make sure I got all of the flavour.
I think we can add a bit of vodka from time to time also.
Sounds Yummy! I;m going to try it!!!!!