Mussel pasta for lunch

I did the way Italian mama did, cook mussels with half cup of dried white wine, when mussels opened, take them off the heat straight away. Of course no salt in this dish because mussels r salty.


Chop up very fine fresh chilli, fresh parsley stems, garlic, spring onion not much, heat the pan hot with olive oil, then throw all stuff in, until it’s fragrant, add tomato-garlic-basil sauce in jar in, pepper, some more white wine, let them simmer for a while.

Some fresh parsley leaves chopped up fine on top.


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