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Pascal/Delphi Source File
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1995-09-27
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Newsgroups: rec.food.recipes
From: jmb8@Lehigh.EDU
Subject: Mussels over Peppery Pasta
Message-ID: <3k1nop$3ell@ns2-1.CC.Lehigh.EDU>
Date: Sun, 9 Apr 1995 03:57:50 GMT
Each weekend I try to make something new without the use of a
recipe. When you mix garlic, basil, parsley and seafood together, how
can you go wrong? Anyway, made this last night and loved it.
I made my own pasta, but you can buy chili pepper pasta.
Pasta:
2 c. flour
2 egg white
2 T olive oil
2 clove garlic
1 mild dried chile pepper
1/4 cup water
In food processor chop garlic and dried pepper. Add flour, egg whites,
oil and mix. Add water until a ball of dough forms.
If you have a hand pasta machine just cut as usual.
Sauce:
2 lb mussels in shells (cleaned and debearded)
4 cloves garlic (crushed)
2 T dried basil
1/3 c. chopped fresh parsley
2 T. olive oil
3/4 c. white wine
1/2 c. water
1/2 c clam juice
2 t. corn starch
10 oz. fresh spinach (washed)
1 T. peanut oil
1 large clove garlic sliced thinly
3 chopped italian tomatoes
white pepper
salt (I prefer sea salt)
In a large frying pan saute sliced garlic in peanut oil for approx. 3
min. Add wash spinach and saute for another 3 minutes. Set aside.
In another large pan, saute crushed garlic, basil, and parsley for 3-5
minutes with some 1/4 tsp sea salt. Add 1/2 tsp white pepper and reduce
heat. Add white wine and water and lay mussels directly in pan.
Cover the pan and stem the mussels over a medium temp. until the shells
open (about 3-5 minutes). Remove mussels.
Mix the corn starch in the cool clam juice and add to broth in large pan.
Allow this to thicken by simmering for about 10 min. Add spinach, most
of the tomatoes and the mussels and heat for 1 min - just to warm
tomatoes and mussels. Do not over cook tomatoes.
Serve over spicy pasta with a touch of parsley and the remainder of fresh
tomatoes and of course some parmesan.
Please let me know if you tried it and what you think. My boyfriend
is a bit biased.
jmb8@Lehigh.edu