I sit for what can only be described as a rare moment in time. I am alone in the house. No boyfriend, no baby and no boyfriends children – and I don’t even feel guilty that I am utterly enjoying my own company. Something very strange has happened to me since becoming a mother. My camera roll on my phone is filled with baby pictures, rather than foodie ones. I’ve found it impossible to find time to blog lately – something any new mother will surely understand. But I’ve missed it. Once Jemima is asleep I begin the long task of washing and sterilising her bottles, tidying away her toys and bath things, washing her clothes, making my dinner, clearing and washing up – there is just no time. Giving up my blog isn’t an option. It’s my one hobby that’s wholly mine – something I can get lost in, and really it’s an excuse to eat just about anything that takes my fancy. That’s not something I’m prepared to give up just yet.
Speaking of eating anything you like. I am probably in the minority as I’ve decided that starting a healthy eating regime in January just doesn’t make any logical sense. You’re already feeling blue, given that the glistening lights of the festive season are a distant memory and the bank balance is looking somewhat dire. Not to mention the fact that the cupboards are stacked with indulgent unhealthy leftovers. What’s a girl to do? Struggle through the entire month trying to resist the last few Quality Street or that delicious cheese that calls my name every time I open the fridge? No!
Rich and I decided that we’d eat our way through what’s left of Christmas and start our health kick when I return to work (after five months of maternity leave) on the 1st of February. So, I have about two weeks left to enjoy being that smug person that isn’t having a ‘dry’ January and eating salad every night of the week.
Today I wanted to share with you a recipe that I happened upon because of leftovers. This week I made a huge batch of my favourite pasta dish – spaghetti puttanseca and used the left over sauce with mussels. It was utterly delicious. Puttanseca is a wonderfully pungent tomato based sauce – with ingredients like anchovies, chillies and capers it really packs a punch.
- 1kg Mussels
- 50ml dry white wine
- 75ml Scrumpy cider
- 2 shallots, finely shopped
- 1 tbsp olive oil
- 3 cloves of garlic, finely chopped
- ½ tsp of chilli flakes
- 1 medium heat red chilli, roughly chopped
- 5-6 canned anchovies in oil (reserve the oil)
- 2 tbsp chopped parsley
- 2 tsp of capers, drained
- 10 black olives, roughly chopped
- 400g chopped tomatoes
- Start by cleaning and de-bearding the mussels in cold water. Discard any mussels that don't fully close when tapped. Place the mussels aside in a bowl.
- For the puttanseca sauce:
- Heat the olive oil in a pan over a medium heat and add the garlic, fresh and dried chilli and and anchovies (along with the oil from the anchovies). Allow to cook for a couple of minutes until the anchovies have melted away. Add the parsley, capers, olives and chopped tomatoes, turn the heat down to a gentle simmer and cook the sauce for about 20 minutes allowing the flavours to infuse.
- Place a separate large saucepan (with a lid) over a medium heat, add a little oil and fry the shallots until translucent. Add the mussels, wine and cider. Spoon in about 150ml of the puttanseca sauce and pop the lid on. Cook until all of the mussels have fully opened.
- Serve straight from the steaming pot with a stack of buttered bread and a sprinkling of freshly chopped parsley.
If shellfish isn’t your thing, you could always use up your leftover puttanseca sauce with grilled chicken and salad – that’s also great. And perfect if you’re watching your weight.