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| Note the parsley on his nose |
The mussels (“cozze”) for dinner were…mmmm…extravagantly good. I sautéed chopped onions and garlic, then added chopped fresh tomatoes, gallons of parsley, and a euro’s worth of cooking white wine. After a bit of simmering, I threw in the cleaned (thank you, Jeremy & Ashley) mussels. After a few minutes, during which the pappardelle cooked (it’s a very wide pasta), it was pronto! And delicioso! James had three helpings after I taught him to use the empty shells to extract the mussels and eat them!
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| Serious yumminess in the offing |
I'll post more pics of the dish once Tim and Alice get back together. Momo doesn't work on my computer, and the pics are on my hard drive.
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| James slurping mussels |
Love,
Alexandra
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