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. add mint and coriander leaves and fry until it smells good for a minute or two. make sure tomatoes are cooked, blended well with the mixture, then pour stock or water or thin coconut milk. if your coconut milk is creamy or thick, dilute it with water and measure. when it comes to a boil, add salt and...
. add mint and coriander leaves and fry until it smells good for a minute or two. make sure tomatoes are cooked, blended well with the mixture, then pour stock or water or thin coconut milk. if your coconut milk is creamy or thick, dilute it with water and measure. when it comes to a boil, add salt and...
, as you can imagine, i have grown up eating mussels in many different ways. of course traditionally we would never use double cream, but for this particular dish it works perfectly. if you buy saffron strands instead of the powder, please make sure that you grind it before using it. never use red wine...
are by far the main shell fish that we eat in naples, therefore, as you can imagine, i have grown up eating mussels in many different ways. of course traditionally we would never use double cream, but for this particular dish it works perfectly. if you buy saffron strands instead of the powder, please...
there's virtually zero communication between restaurants and fishermen, and the market is dominated by giant corporations that provide no visibility as to how their product is sourced and where it comes from. there is no transparency whatsoever." instead, these chefs are out there digging wild blue mussels...
there's virtually zero communication between restaurants and fishermen, and the market is dominated by giant corporations that provide no visibility as to how their product is sourced and where it comes from. there is no transparency whatsoever." instead, these chefs are out there digging wild blue mussels...
there's virtually zero communication between restaurants and fishermen, and the market is dominated by giant corporations that provide no visibility as to how their product is sourced and where it comes from. there is no transparency whatsoever." instead, these chefs are out there digging wild blue mussels...
there's virtually zero communication between restaurants and fishermen, and the market is dominated by giant corporations that provide no visibility as to how their product is sourced and where it comes from. there is no transparency whatsoever." instead, these chefs are out there digging wild blue mussels...
there's virtually zero communication between restaurants and fishermen, and the market is dominated by giant corporations that provide no visibility as to how their product is sourced and where it comes from. there is no transparency whatsoever." instead, these chefs are out there digging wild blue mussels...