Mussels with Cherry Tomatoes

Ingredients

-2 lbs mussels cleaned and debearded

-Approx. 2 pints cherry tomatoes

-Approx. 6 shallots, thinly sliced

-Approx. 4 cloves of garlic thinly sliced

-Approx 1.5 cups leftover marinara sauce ( We had some left over Cooking Light Marinara sauce we had made earlier in the week at my house)

-Approx 1/2 c. white wine

-Dash of Fennel Seeds

Roast the tomatoes with olive oil in the oven for about 45 minutes, I had them wrapped in an envelope of tinfoil for easy tray clean up. While water for pasta is boiling, slice shallots and garlic. Sauteé briefly in a dutch oven with a dash of fennel, add the sauce and white wine and bring to a boil. Add in cherry tomatoes and mussels, cover, and steam for about 5 minutes until mussels open. Served over whole wheat penne with some parmesan cheese.

Previous Post

This blog has definitely been rather heavy on the art side this week, so as promised I returned to Waterzooi for happy hour last night. I had two of their Trappist ales, the Chimay Blue and the Westmalle Dubble. A Trappist ale, in order to be called as such, must be brewed by Trappist monks and only seven monasteries are allowed to officially label their brews as an authentic Trappist product.

• The beer must be brewed within the walls of a Trappist abbey, by or under control of Trappist monks.
• The brewery, the choices of brewing, and the commercial orientations must obviously depend on the monastic community.
• The economic purpose of the brewery must be directed toward assistance and not toward financial profit.

Beer #1 - Chimay Blue

I preferred the Chimay Blue to the Westmalle Dubble, even though that one was described as having a nose of chocolate and caramel with hints of banana and date. But that’s not to say I won’t give Westmalle another chance. Along with the drinks, my friend and I completely indulged and had multiple platefuls of the free mussels and fries. Happy Hour at Waterzooi? Definitely the way to go.

Waterzooi