Zuppa e Councesze: Soup with Mussels

Honestly this is on of the best recipes I've made in awhile, maybe because the first time I saw this recipe on David Rocco's Dolce Vita show on the Cooking Channel I've been waiting for the best time to make it, well last night was the night and this recipe didn't disappoint. Fresh, easy, seasonal and healthy- all the things this Cosmo Hippie Chef looks for. I served it with a crisp white table wine and slices of baguette topped with black truffle butter- totally gourmet and we didn't have to leave the house. Maybe I should start charging Billy for dinner, Kidding! Enjoy!

TOTAL TIME:45 minPrep:20 Cook:25 min YIELD:4 to 6 servingsLEVEL:EasyIngredients

1/2 cup/125 ml extra-virgin olive oil
2 cloves garlic, crushed
1 fresh chile pepper, chopped (I used a fresno chile, they have a sweet heat. A new ingredient in my kitchen.)
2 pounds/1 kg fresh mussels, cleaned and debearded* (I only used a pound)
1 cup/250 ml white wine
Salt and freshly ground black pepper
1 onion, chopped
10 ounces/300 g butternut squash, peeled, seeded and cut into cubes
7 ounces/200 g ditalini pasta
2 cups/500 ml water (I used veggie broth)
1/2 cup/125 ml Parmigiano cheese

*I used the juice and zest of an orange,  I mixed those in right at the end

Cook's Note: To clean fresh mussels, rinse under cold running water and rip off any beards. Discard any that do not close when tapped.

Directions

Heat up 1/4 cup extra-virgin olive oil in a deep saucepan. Add the garlic and chopped chile pepper and cook for 1 minute. Add the mussels, wine, salt, pepper, and stir together. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Discard any unopened mussels.

In another saucepan, heat up 1/4 cup olive oil. Add the onion, butternut squash, salt, and black pepper. Cook for a few minutes. Then add the pasta and mix together. Add the water and allow the mixture to cook for 15 minutes or until the squash is fork tender. Cook's Note: To give the soup a creamier consistency, mash 1/2 the squash with the back of a fork.

While the butternut squash and pasta are cooking, shell the mussels and place them back into the saucepan. Transfer the mussel soup to the butternut squash soup. Mix together and add the Parmigiano cheese.

Gnocchi With Squash and Kale on the Food Network

Gnocchi With Squash and Kale on the Food Network

Billy and I made this for dinner tonight, seriously so good. Fast, healthy and a perfect fall dish. For a picture of this dish check out my fan page on facebook. (Cosmopolitan Hippie Chef)

Pea and Kale Puree w/Nu Nooz Pasta and Scallops- Pea's the Season

 Peas, kale, mint, chives, scallops and dry Nu Nooz Pasta

 Pureed steamed peas, kale, mint, garlic, olive oil, salt and pepper

 Sauteing the scallops

VOILA! Finished dish- MMM

-Pea and Kale Puree w/ Nu Nooz Pasta and Scallops-

2 c. petite frozen peas (reserve 1/4 cooked peas for garnish)

1 bunch of kale (mine came from my friend Gwen Crist garden, thanks Gwen)

3 cloves of garlic, chopped

2 T. fresh mint chopped (reserve a little for garnish)

1 T. chives, chopped

2 c. dry Nu Nooz pasta

8 large scallops

2 T. olive oil

1 T. coconut oil

salt and pepper

1. Bring a medium pot of salted water to a boil over med-high heat. When water comes to a boil toss in the peas and cook for 2 min. Use a slotted spoon to remove the peas from the boiling water and toss in a strainer reserving the boiling water for the kale and pasta.

2. Next toss the kale into the boiling salted water for just 2 min, use the slotted spoon to remove the kale just like the peas and place into a strainer to cool.

3. Cook the pasta in the same salted boiling water you used for the peas and kale. Cook pasta according to the directions. When the pasta is done drain the pasta and the water and set aside.

4. In a food processor place the peas, mint, garlic, kale (squeeze out any remaining water), olive oil, salt and pepper. Process until smooth. Set aside. (Check the salt and pepper to taste)

5. Heat a saute pan over medium heat, add the coconut oil and let melt. When the oil is melted add the scallops to the pan and salt and pepper them. Cook for two minutes and turn over and cook on the other side, be sure to salt and pepper that side as well- cook another 2 minutes or until done. (Be careful not to over cook)

6. Toss the pasta with some of the puree, spoon on a little and add more to coat real well. Divide into two bowls, add the scallops and garnish with the reserved peas, mint and chopped chives. ENJOY!