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Wholefoods had fresh mussels, so I'll make spaghetti with mussels. I like to use just white wine to cook the mussels until they open up, no water. it's Pinot Bianco, 3 cloves of garlic, smashed and a good bunch of finely chopped parsley. I am only adding 1 cup of my fish stock from the freezer.
The spaghetti are removed from their water a bit early, so that they can be finished in the mussels pan. Grate some lemon peel, touch of olive oil, done.
This dish is 40 minutes, but includes washing the mussels.
I'll just have a mixed salad with it and of course, wine.
Had lunch with my daughter today, we went to our fave Thai restaurant and ordered shrimp panang curry.
I had quite a bit left over, so thats whats for dinner.
Pork pot roast,covered, with potatoes, onions, carrots, poblano peppers, celery, garlic. I usually don't have them, but I bought a turnip, and happened to have an apple, and one or both of them made a really remarkable improvement. Delicious.
Quote:
Originally Posted by nALgirl
Noodles, butter and parm for me.
I love it. Elegant simplicity.
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