Moules aux gnocchis

Combine ½ cup white wine or broth with ½ cup water in a large pot on the stove over high heat and add 2 pounds of PEI Mussels and cover. Cook until mussels open and steam is pouring out from under the lid. Strain cooking liquid in a sieve and set aside.

Meanwhile sauté 2 tbsp oil with 2 cloves finely chopped garlic and ½ tsp saffron threads, ½ tsp chili flakes, salt and pepper. Add reserved cooking liquid and 1 cup passata (strained then pureed tomatoes) and simmer for 10 minutes.

Cook gnocchi according to the package direction and toss into the sauce and serve topped with reserved mussels in their shell and chopped parsley or basil.

Serve with a tossed side salad to make it a balanced meal.