CHRS: CP437 2
MSGID: 1:18/200@fidonet 668c7bad
PID: MBSE-BBS 1.1.0 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lager-Steamed Mussels w/Mustard, Kielbasa & Dill
 Categories: Beer, Seafood, Pork, Herbs, Vegetables
      Yield: 4 Servings
 
    1/4 c  Olive oil
      1 md Onion; chopped fine
      6 cl Garlic; minced
      3 tb Chopped fresh parsley
      2 c  Drained canned tomatoes in
           - thick puree, chopped (from
           - a 28 oz can
    1/4 ts Dried thyme
    1/4 ts Dried red pepper flakes
      4 lb Mussels; scrubbed, debearded
    1/8 ts Freshly ground black pepper
           Salt; if needed
           Garlic toast; (opt)
 
  In a large pot, heat the oil over moderately low heat.
  Add the onion and garlic and cook, stirring
  occasionally, until the onion is translucent, about 5
  minutes. Stir in the parsley, tomatoes, thyme, and red
  pepper flakes. Reduce the heat and simmer, partially
  covered, for 25 minutes, stirring occasionally.
  
  Discard any mussels that have broken shells or that
  don't clamp shut when tapped. Add the mussels to the
  pot. Cover; bring to a boil. Cook, shaking the pot
  occasionally, just until the mussels open, about 3
  minutes. Remove the open mussels. Continue to boil,
  uncovering the pot as necessary to remove the mussels as
  soon as their shells open. Discard any that do not open.
  
  Stir the black pepper into the broth. Taste the broth
  and, if needed, add salt. Ladle the broth over the
  mussels and serve with the garlic toast.
  
  RECIPE FROM: https://www.foodandwine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If water pollution gets an worse walking on it will be easy.
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