This Valentine’s Day, enjoy a romantic night in with a menu that delivers decadence in only half an hour. Start with baked brie, just warmed until oozy, crowned with known aphrodisiacs: figs, honey and roasted pistachios. Next up: a quick pasta with mussels comes together in minutes, with a creamy sauce that gets a bright pop from lemon and fresh parsley. Uncork a bottle of prosecco to complement both courses. No complicated steps, no sink full of dishes; just generous flavors that feel special but stay effortless. Less time cooking means more time clinking glasses, breaking bread and enjoying each other’s company.
RECIPE: Baked Brie
Prep time: 5 minutes | Cook time: 15-20 minutes | Serves 2-4
Ingredients:
- 4 tbsp olive oil, divided
- 1 loaf baguette bread, cut into ½-inch slices
- 1 (8 oz) wheel triple cream brie
- 4 fresh figs
- 2 tbsp honey
- Pinch of salt
- 1/4 cup roasted and salted pistachios, chopped
- 2 sprigs fresh thyme
Directions:
Preheat oven to 375˚F. Grease a small cast iron skillet with 1 tbsp olive oil. Brush remaining olive oil on sliced baguette bread and place on a baking sheet.
Unwrap brie and transfer to greased cast iron skillet. Cut smaller figs in half (larger figs can be quartered lengthwise). Place figs on top of brie wheel and drizzle with honey. Sprinkle with just a pinch of salt.
Bake for 15-20 minutes or until the brie has expanded in size. Top brie with chopped pistachios and thyme. Serve hot, with toasted baguette slices.
RECIPE: Creamy Pasta with Mussels and Toasted Breadcrumbs
Prep time: 5 minutes | Cook time: 20 minutes | Serves 2
Ingredients:
- 1 tbsp extra virgin olive oil
- 1/2 cup panko breadcrumbs
- 1 tbsp lemon zest, divided
- 1/2 cup chopped flat leaf parsley
- 2 tbsp grated pecorino cheese
- Salt and pepper to taste
- 1/2 lb spaghetti
- 1 cup heavy cream
- 2 oz cream cheese
- 16 oz black mussels
- Juice of one lemon
Directions:
Heat oil in a skillet over medium heat. Add breadcrumbs and stir to thoroughly coat the crumbs with the oil. Cook, stirring frequently, until the crumbs are golden brown, 5 to 7 minutes.
Transfer to a bowl and add 1 teaspoon lemon zest, 1 tablespoon parsley and the grated cheese. Stir to combine and season to taste with salt and pepper. Set aside.
Bring a pot of water to a rolling boil, salt it generously and add the pasta.
While the pasta cooks, wipe out the skillet you used to toast the breadcrumbs and bring the cream and cream cheese to a simmer over medium-low heat—making sure to whisk into a smooth mixture. Add mussels and simmer sauce for about 5 minutes or until it thickens slightly.
When pasta is just shy of al dente, reserve 1 cup of pasta cooking water, then drain.
Add the pasta to sauce, along with lemon juice and the remaining zest and parsley. Toss to combine, adding some of the reserved pasta water, a little at a time, to thin out the sauce, since it will continue to thicken as it sits.
Season to taste with salt and pepper and serve, garnishing with a generous amount of the breadcrumb mixture and reserved parsley.
