Mussels Marinara + Spaghetti

Makes 4 servings.

1.5 kg mussels
1 tbsp extra-virgin olive oil
1 small onion, minced
1 clove garlic, minced
1/2 cup wine
1 1/2 cups Marinara Sauce (recipe in separate post)
1/4 minced fresh parsley

Scrub mussels; remove any beards. Discard any that do not close when tapped. Set aside. (Make ahead. Refrigerate for up to 2 hours.)

In a pot, heat oil over medium-high heat; fry minced onion and garlic, stirring occasionally; until softened, about 5 minutes.

Stir in wine, sauce and half of the parsley; bring to a boil. Add mussels; cover and cook until mussels open, about 8 minutes. Discard any that do not open. Sprinkle with remaining parsley.

Easy Banana Cake

1 1/4 cups sugar
1/2 cup butter
2 eggs
1 tsp baking soda
4 tbsp sour cream
3/4 cup pecan or walnuts, chopped
1 cup banana, mashed
1 1/2 cups pastry or cake flour
1 tsp vanilla

Cream butter and sugar, add eggs, beaten very lightly, and the baking soda, dissolved in the sour cream.

Beat well, then add bananas, flour, 1/4 tsp salt and vanilla.

Bake in a well greased loaf pan (7 1/4 x 11 1/4 x 1 1/2 inch) in 175 degrees Celcius oven.

Bake for 35 - 45 minutes or until toothpick comes out clean.