They must be good! Clam broth would otherwise not advisable to add salt at all. Clams live in the s

I liked the two-month break in the hall, because I got tired of the whole thing. Break ended today in good condition ylipitkään överitreeniin and post-sauna marathon. This combination after I dragged my body eufoorisen trade, and I thought tiristää even more pleasure feelings hae one of the best dining in the world: Moules Marinières. At first, I could educate all of Marinières how Moules Mussels sailor's way is not only a wonderful "luxury" also quite inexpensive dish. Mussels naapurikaupassani paid 6e/kilo - cheaper than the cheapest ground beef! An especially glamorous im great this to today's mussels makes the fact that I was not at home wine other than sparkling wine - all in addition to 22 carat gold nuggets equipped im great with one.
Explore mussels: put them in cold water and see them at the closing. Tap the side of a flooded shell. If the shell does not close them out of the clam. If you are using frozen clams, you can forget this step.
Chop the onion and garlic. Heat the butter and olive oil in sauté pan, sauté the onions lightly. Add the wine, water and cream. im great Bring to a boil and keittel few minutes. Add kiinninäiset clams into the pot. Bring to a boil and cook for 3-5 minutes. Now, all of the shells should be open. They were still attached to the mussels off.
They must be good! Clam broth would otherwise not advisable to add salt at all. Clams live in the salt waters, and their skin is salty. You can lick, if you do not think so. Shells of salt and salty can be sufficient. If the broth is left, save it! It can be used even on some lovely pasta, soup or risotto the next day.
1 year ago
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