ig enough to handle the mussels on at medium heat. Swirl
n a cutting board. Top with spinach, cheese and garlic. Fold
Mix remaining ingredients, except for pasta & cheeses, and pour over the
Cook pasta according to package directions adding
Save 1/3 cup pasta water. Drain pasta; put in a serving
edium heat.
Season loin with salt and pepper; brown thoroughly
small pot.
Cover with 2 cups boiling water and
Heat oil.
Saute half of the shrimp to use as garnish, reserve shrimp.
Add cut up tomato with juice,spinach and cook,until spinach wilts (2 min.).
Chop remaining shrimp and add to the spinach mixture.
Cook 3 min.
Stir in seasonings.
Toss with pasta and add shrimp garnish and serve.
ngel hair pasta. Drain, then toss with olive oil. Put pasta in large
Fill a medium pot halfway with water and bring to a
Clean mussels by rinsing under cold water and brushing them with a stiff
Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
Serve mussels and sauce over pasta.
In a large stockpot, heat your oil very hot.
Add the garlic and saute quickly for 1 minute.
Add chopped basil, wine, broth, butter and bring to a boil.
Then add clams or mussels, cover with a lid, and cook for 4 to 5 minutes.
Remove lid, and stir well.
Replace lid and continue cooking til open.
With slotted spoon, remove clams/mussels and distribute them into 4 pasta bowls.
Season broth with salt and pepper, and pour hot broth over clams/mussels.
Garnish with fresh basil and serve warm.
Basic Pasta Recipe: Start with the flour - measure and
taste.
Toss the pasta with the sauce and serve. Garnish
Heat the oil in a wide saucepan and fry the bacon for about 5 mins until crispy. Add the butter, leeks, half of the thyme and the mussels. Add the cider and lemon zest. Bring to a boil, cover and cook for 5 minutes, until the mussels open, shaking the pan occasionally along the way. Remove the mussels, bacon and leek and keep warm. Discard any shells that have not opened. Simmer the cooking liquid briefly and pour over the mussels. Season with black pepper and sprinkle with thyme.
Sprinkle the eggplant generously with salt and let sit 30
Preheat the oven to 425\u00b0F.
Combine mussels in large shallow baking dish with the ginger, garlic, lime leaves, chili pepper, carrot, pepper, 1/3 cup water, kecap manis and lime juice.
Bake the mussels, covered, for about 30 mins or until the mussels open (discard any that do not). Serve sprinkled with bean sprouts and cilantro.
Scrub mussels with a brush, remove beards ( just
luminum foil lined grill rack with nonstick cooking spray. Preheat grill