Take a small saucepan and add the calvados and cream. Allow the mixture to simmer to boil slightly.

I needed one other pattern by a few steamed starfish ornaments shellfish, but because they had a bag, then had to come up with something else. I have not cooked mussels before, and clam instructions not accumulated in experiments even better. This is Sara La Fountain instruction perfect day program. I only used 3 garlic cloves, which was quite enough. I changed the cognac starfish ornaments Calvados, as it was in the closet. Crayfish tails do not put as they are coming to the toiseenkin food, which is then try. Clams and broth were incredibly good.
1 kg of mussels
First, remove the mussels and razor clams wash under cold running water, brushing them at the same time. Do not use the clams in which the skin is broken or whose skin is not tight. If you find any mussels whose shell is open, tap the mussels. In order to test closes the cochlea. If the clam is closed, you can use it. If shellfish remains open, throw it away. Slide the cleaned mussels aside to wait.
Prepare your next shellfish sauce. Pour into a large pan quite a lot of olive oil. Add the carrot and palsternakkaviipaleet and brown them lightly. Let it brew. Then add sipulikuutiot and garlic. Let the vegetables soften.
Take a small saucepan and add the calvados and cream. Allow the mixture to simmer to boil slightly. starfish ornaments Pour over the vegetables bottle of dry white wine. Season starfish ornaments with salt, sugar and black pepper. When a white wine sauce starts to boil, add the mussels and place the lid on the pan.
Snowberry Tomatoes and oregano make it Italian, wine and tarragon make it French, sour cream makes it Russian, lemon and cinnamon make it Greek, soy sauce makes it Chinese, garlic starfish ornaments makes it good. ~ Alice May Brock View Profile
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