This is a very important post because my dog Bella, pictured above, is making her debut appearance.
I’ve realized lately that while some recipes require exact amounts and measuring, most of my cooking adventures follow a basic idea that can easily be altered depending on the availability of ingredients: this is great for people on tight budgets and/or want to use local food!
Fettuccine and Mussels in White Winepasta mussels butter onion garlic 1/2 cup white wine 1 cup water
Cook pasta in pot following directions on box plus generously salt the water. In second (large) pot, melt butter over low heat, adding minced garlic followed by chopped onions. Add water, white wine, and mussels, and turn burner to high heat. When it comes to a boil, reduce to simmer with cover on. Cook for five minutes.
After draining pasta, add some of the liquid from the mussels so the noodles stay moist. Serve immediately and eat outside (preferably)! You can also add other vegetables to the pasta and freshly-squeezed lemon would be delicious.