I have been putting off making tonight's dinner for days and have no idea why...it was delicious and pretty easy! Tonight we had mussles in a basil tomato sauce with veggie ravioli and a side of brussel sprouts. I used a box of Mussels and prepared some veggie ravioli seperately.
Tomato & Garlic Mussels (Keep frozen)
Add contents of bag to a medium saucepan.
Cook on high for 4 minutes.
Reduce heat to simmer, and cook an additional 4 minutes or until mussle shells are all open.
Once the ravioli is done, add to the mixture along with 1 fresh diced tomato. (Cook for an additional 3 minutes)
Add contents of bag to a medium saucepan.
Cook on high for 4 minutes.
Reduce heat to simmer, and cook an additional 4 minutes or until mussle shells are all open.
Once the ravioli is done, add to the mixture along with 1 fresh diced tomato. (Cook for an additional 3 minutes)
Rising Moon Organics-Garlic & Roasted Veggies Ravioli
Bring water to a boil, reduce heat and add ravioli.
Boil on low for 8 minutes.
Strain ravioli from pot using a slotted spoon; add ravioli to the pan containing the mussels.
Bring water to a boil, reduce heat and add ravioli.
Boil on low for 8 minutes.
Strain ravioli from pot using a slotted spoon; add ravioli to the pan containing the mussels.
Side Dish: Roasted Brussel Sprouts
Preheat oven to 400 degrees F.
Throw 10 brussel sprouts into a ziploc bag, add a splash of olive oil, a pinch of kosher sea salt, and some pepper.
Shake until well coated, and pour onto a baking sheet.
Cook for 30 minutes, turning the brussel sprouts regularly.
Preheat oven to 400 degrees F.
Throw 10 brussel sprouts into a ziploc bag, add a splash of olive oil, a pinch of kosher sea salt, and some pepper.
Shake until well coated, and pour onto a baking sheet.
Cook for 30 minutes, turning the brussel sprouts regularly.
Top the pasta dish with little pieces of fresh mozzerella cheese and enjoy!
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