Anonymous wrote:Mussel person here and mic drop PP. (PS what is "creamy" white sauce?)Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.
Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.
Anonymous wrote:Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.
Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.
Wow what’s it like to be you when you can’t even write a recipe recommendation without being condescending?
Pot meet kettle. And scene.Anonymous wrote:Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.
Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.
Wow what’s it like to be you when you can’t even write a recipe recommendation without being condescending?
Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.
Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.
Anonymous wrote:Anonymous wrote:Never creamy white
Red is fine
But I’d do olive oil, garlic, parsley and white wine. Good bread!
It’s blasphemy but I’d also top with parm.
This but I’d add some diced tomatoes too
Mussel person here and mic drop PP. (PS what is "creamy" white sauce?)Anonymous wrote:Heat pasta water with salt. When boiling, add linguine. In a separate pan, sauté shallots and garlic in butter, then add half cup to 3/4 cup of white wine or Belgian beer. Once simmering, add cleaned mussels and cover. Mussels will take about 6 minutes. If you want to add chopped fresh tomatoes and or spinach, do so in the final minute or two of the mussel cooking time. Remove from heat.
Add a large serving of mussels and broth to the bowls of the purists and serve with plenty of warm French bread on the side along with lots of softened butter. Plugra or Kerrygold is great, but any butter will do. Put pasta in the bowls of the pasta-insisters and add a small portion of mussels and broth on top. They’ll probably want Parmesan and won’t be too picky about the type.
Anonymous wrote:Never creamy white
Red is fine
But I’d do olive oil, garlic, parsley and white wine. Good bread!
It’s blasphemy but I’d also top with parm.
Anonymous wrote:Never creamy white
Red is fine
But I’d do olive oil, garlic, parsley and white wine. Good bread!
It’s blasphemy but I’d also top with parm.