Italian Stirfry

I made this when Emily bought me some squid ink pasta and really wanted to cook it with mussels. This isn't the original (I forgot it) but this hypothetically should be better. Some lemon would do nicely added towards the end.


Ingredients:
1 bag of mussels
1 lb calamari, tubes cut into rings. Tentacles cut from bases
1 head broccoli, cut into bite sized pieces
1 chili, sliced and seeded
1 cup bourbon or brandy
3 cloves garlic, chopped and crushed
2 tbsp grated ginger
3 mint leaves, bruised
Red Wine vinegar
1 cup White Wine
1/2 cup olive oil
Pasta

Method:
Toss broccoli in red wine vinegar, enough to coat. Set aside.

In a large pot, bring a gallon of very salty water to boil. When boiling add pasta cook as directed.
Drain when al dente.

In another large pot steam mussels with mint, white wine, and olive oil on low heat until they open.
Drain when all are open.

Bring a wok to high heat, add a little bit of high heat oil (vegetable, peanut, canola)

Stirfry:
For 30 secs heat garlic, ginger and chili
Cook broccoli for 5-7 minutes
Cook calamari until opaque, and tentacles curled.
Add bourbon, cook for 5 minutes.
Cut heat.
Add mussels and pasta. Toss to coat.

Note:
Timing is weird. Generally you should start the mussels when you start the broccoli and the pasta when the calamari is done.