A Yummy Aphrodisiac Menu for Your Valentine

By Mariela Rosario | 02/11/2010 - 19:11 | 4 Comments

Did you know that a ton of foods regularly used in Latin cuisine are actually tried and true aphrodisiacs? Perhaps these magical ingredients are behind our legendary status as being the some of the best lovers in the world? Read on for a break down of some of the main ingredients that scientists have found to increase feelings of euphoria:

  • An amino acid called L-arginine that enhances blood flow throughout the body is found in most nuts and seeds, says Dr. Melody Hart of chicagohealers.com. This can definitely come in handy once your man decides to thank you properly for the delicious meal you’ve prepared for him.
  • Chocolate releases pleasure-enhancing endorphins in your brain and contains serotonin. Both are "feel good" chemicals, says Dr. Hart, so chocolate scientifically makes you happy. These chemicals occur naturally in our bodies and are released when we are feeling passionate and produce a euphoric feeling, like when you're in love.
  • Shellfish have zinc, which is a building block of hormones suggests Dr. Hart. Recently, mussels, clams and oysters were found to contain acids and compounds that may be effective in releasing sex hormones like testosterone and estrogen.
  • Chiles have capsaicin, which increases circulation, revs up your metabolism and causes physiological responses in our bodies like sweating and increased heart rate, which mimic what we experience when we're having sex, points out Dr. Hart.

Check out this delicious menu utilizing every aphrodisiac suggested and get to steaming up that kitchen.

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Start out your meal with this Seafood Arepa Soup, featuring clams, mussels and just about any other seafood you can fit in the pot. We promise you won't be disappointed with this hearty, delicious appetizer.

Ingredients:

  • 2 1/4 lb. mussels
  • 18 oz. clams
  • 2 shallots, finely sliced
  • 2 green chiles, finely sliced, divided
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • 2/3 cup whole milk
  • 1 cup polenta (cornmeal)
  • 1 1/4 cups cooked corn, divided
  • 1/2 cup heavy cream
  • 3/4 cup small shrimp
  • Salt and freshly ground black pepper

Preparation:

Scrub mussels and clams with vegetable brush under cold running water, debearding mussels and discarding any open ones that don´t close when tapped on work surface.

Place mussels and clams in large pot, along with shallots and 1 chile. Pour in white wine and chicken stock, then cover pot and cook over high heat 3 to 4 minutes, shaking pot occasionally until shells open. Drain mussels and clams in colander; then strain cooking liquid into clean pot. Bring to boil and add milk. Rain in polenta and cook over low heat, stirring constantly, 4 to 5 minutes, until thickened.

Remove mussels and clams from their shells. Place polenta soup in blender, add half the mussels and clams, and half the corn (5/8 cup), and blend into smooth purée. Return to pot, add cream, and bring to boil. Season to taste; then add remaining mussels, clams, and corn together with shrimp. Serve garnished with remaining chile.

Makes 4 servings. Enjoy!

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