This delicious recipe
is perfect to eat with pasta
or by itself.
MUSSELS WITH BRUSSEL SPROUTS
IN A LIGHT SAUCE
that when you cook it together,
will bring everyone to the table
due to the aroma.
1 Cup of Aparagus cut in three
2 Cup of Bussels Sprout
1 Box of Rigatoni
1/4 Cup of White Wine
1 Can of Tomato Sauce
1 Shallot Dice
2 Garlic Dice
1/2 Cup Veggie Broth
2 Tablespoon of Butter
1 Tablespoon of Olive Oil
Cook Pasta following the box direction.
In a large sauce pan add 1 Tablespoon of Olive oil
Sauteed the Shallot and Garlic add the Brussels Sprout
cook for 5 minutes add the Asparagus cook for 3 minutes
Remove from pan
add the Mussels, Wine, Vegetable Broth,
2 Tablespoon of Butter add the Can
of the Tomato Sauce add the Brussels Sprout and
Asparagus back to the pan let it simmer until
Mussels are fully open and veggies are tender.
Pour over cook Rigatoni
ALWAYS BEAUTIFY YOUR PLATE!!!