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There are several sources of information on cooking. Some information is tailored towards skilled cooks and also except the ordinary individual. It can be perplexing to learn all of the readily available information. The good news is, this Fresh pasta with mussels and porcini (mushroom) I really love the mussels and this combination is really nice and light! recipe is easy to do and will certainly provide you some great tips. They will help any person, also a novice.

You need to prepare fresh pasta.
You need mussels.
Prepare mussels.
Prepare white wine (Muscadet).
Provide garlic fined choped.
Use of pepper, parsley, koliander or mint and olive oil.
Provide Sauce.
You need dry porcini**.
Prepare liquid from the boiled mussels.
Use cream (optional).
You need to prepare fresh black pepper, salt.
Prepare mint (optional).
Provide cooked mussels.

I love pasta with porcini mushrooms! My only complaint was the rehydrated mushrooms I purchased were a mixed variety and were very chewy. The result is actually like a rich (but not heavy) garlicky clam soup so I dished out the pasta in big deep pasta bowls (plates are impossible) and. Tagliatelle con Salsicce e Porcini Tagliatelle with Sausages, Rosemary and Porcini Mushrooms.

*Muscadet is a really nice French wine that combines perfect with the mussels.
*the pasta can be anything but not filled with meat.
Wash the mussels with cold water. Then put them in a pot with all the rest ingridients. Turn the fire on and close the pot. Leave them for 10min. When they are open are ready. If one is close don't mean for sure that is dead, but if you don't have the expirience is better to through it away.
**if you cannot find them dry you can buy the "prepared sauce with porcini" in the vase. Barilla has it..
Filtrate the water from the mussels when they are ready. Put it in a pan.
You can sink the porcini into wine for some minutes if you like, so they ll be soft.Then you can add them into the sauce.
Put all the ingridients in the pan and the last 3 min the boiled fresh pasta.
Stir them for 3 min and in the last stir add the mussels, you can leave one or two with the sheld just for decoration.

I love good-quality sausages so this recipe is definitely in my top ten. My grandfather used to make this dish for me when I was a boy but he used a tomato passata instead of the cream that I have introduced. Fresh mussels in garlic and white wine sauce. Porcini mushroom, homemade Italian sausage, garlic and cream topped with Parmesan cheese. I love the food at SM.

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