Tap open the mussels gently against the table. Wait a minute, if mussel does not close them out. If

The Best Marketing Food Thursday is the week's events. Always have to go check out the latest recipes and any wine recommendations. The Best Marketing Shovel and love-blogger Eve Kolu's got a recipe for this week, as soon as one ear tags, and since Friday we have often pasta Friday, it was selected as soon as Friday delicacy. Of the closet we found all but the clams, and this time I went through easier trade pakkaskaapin direction, and the acquisition of frozen, pre-cooked mussels. Tomato scallop shells passata changed to 2 cups crushed tomatoes, and worked just fine. The last one was actually quite tasty food Friday!
The daily paper recommends scallop shells that food served with a white wine. In my own mind, however, haunted summer trip to Bruges and the memories of fine-saison beer. Coincidentally, the trip to the aftermath still there is, fortunately, a few bottle of Saison Dupont legendary beer, we have a perfectly united with chorizo, scallop shells tomatoes and mussels union. Hard to believe that any white wine will do the same ... ;)
500 g of mussels in shell (or frozen the same amount) 150g chorizo sausage 3 cloves of garlic scallop shells 2 shallots 1 fresh chilli (or to taste) 2 tablespoons olive oil 1 cup sieved tomatoes + 1 cup of water (or 2 cups crushed tomatoes) 1 tsp dried thyme salt freshly ground black pepper 300 - 400 g spaghetti scallop shells or linguine
Tap open the mussels gently against the table. Wait a minute, if mussel does not close them out. If shellfish is not pre-cleaned, nyppäise beard hanging off, just brush the mussels with a brush and rinse with water. If you are using frozen whole mussels, take them in the fridge to melt even in the morning. Peel the onions and garlic cloves. Slice the chorizo, garlic, shallots and chilli. Heat the olive oil in a saucepan. Add the chorizo, garlic, shallots and chilli and fry for 5 minutes. Cook the pasta according to the package instructions. Add chorizo, onions and chili among the sieved tomatoes, water (crushed tomatoes) and thyme. Season with salt and pepper. Poristele while the pasta water is boiling. Add the mussels quite the same time you put the pasta into the sauce to boil. (I added at this stage sauce pan of water might be less than disinfection). Put the saucepan lid and allow to brew buzz shellfish sauce for 5 minutes (same time as the pasta is boiling, pre-cooked frozen mussels throw away unopened mussels). Shake the boiler once or twice during brewing. Throw away any mussels that have not opened during cooking. scallop shells Drain the cooked pasta and mix with simpukkasoosin. Check the salt. Serve immediately.
HS recommendation to food, was Miguel Torres in Torres San Valentin white wine. In fact, however, ecstatic Saison Dupont kind of suggest you to try the food at the moment the only accompaniment to Alko's selection includes saison beer, De Ranke Brewery's Saison de Dottignies ia, 5.5%, 4.80 / 0.33 l Also, wine lovers can expand the range of the taste world ;)
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