C'est nous qui brisons les barreaux des prisons, pour nos frères, La haine à nos trousses, et la faim qui nous pousse, la misère. Il y a des pays où les gens aux creux des lits font des rêves, Ici, nous, vois-tu, nous on marche et nous on tue nous on crève.

Monday, 21 April 2008

The Lukewarm Contented Revolutionary


Due to incessant personal attacks, I may have to give blogging away.

In the meantime, however, I thought I'd share some revolutionary recipes! There are some things rural QLD just doesn't have. Taste is one such thing.

This recipe is ubiquitous throughout Southern Italy. Southern Italians rarely eat out, but when they do, it's pretty good. They'll tend to have multiple courses, and if you're in Sicily, Calabria, or Naples, in particular, you can bet that this will be one of the courses. It involves mussels, which I know many of you are scared of, but they cost only $5 a kilo (at the Queen Vic market), are tasty, and dead easy to cook.


Zuppa di Cozze

You need:

200g ripe tomatoes
1 kg black mussels
Olive oil
40g Butter
I leek, finely chopped (white part only!)
3 cloves garlic (crushed)
Saffron
Flat-leafed parsley
1 Small fresh chili, finely chopped
2/3 cup dry white wine (cask wine will suffice)

1. Score a cross in the base of each tomato. Place in a bowl, and cover with boiling water for 30 seconds. Drain, and peel away from the cross. Cut tomatoes in half, remove seeds (if possible - they won't kill you, but purists insist on removing them) and finely chop.

2. Scrub the mussels with a scrubbing brush or old toothbrush. Remove the hairy bits - these will be pretty obvious. Discard broken mussels.

3. Heat a little oil and the butter in a large saucepan, and cook leek and garlic over low heat until the leek is soft and not brown. (If unused to leek - it's like a real fancy, damn sexy onion, so use onion as a guide). Add saffron and parsley and chili, and cook whilst stirring for 1-2 minutes. Increase the heat and add the wine. Bring to the boil and cook for 1-2 minutes, then add the chopped tomato and 1 cup of water. Cover and simmer for 20 minutes.

4. Add the mussels to the pot and cook, covered, until open. After 4-5 minutes, discard any unopened mussels. If the soup is too crowded with shells, remove about one third of the remaining mussels, and take the mussel meat from the shell and place it back in the pot. Season to tase with salt and pepper, and consider some crusty bread.


This is a very easy to prepare meal, and is reasonably healthy. It has almost no carbs, so the Atkinsonians shouldn't complain. Buon apetito!