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Mussels and sausage with the corzetti pasta

Yesterday.  Yesterday was a totally odd day.  Today I am grateful that I get a chance to bake some bread, that I am moving, and I have water.  It got the coldest it has gotten in years here.  Not here but up north, I have had broken pipes before.  Not something that I wish to experience ever again but I am also aware that is sometimes the curve life throws at you.  Just like taking it slowly when you do not wish to.  Oh well.  That is life.

This is the rest of the Christmas Eve dinner.  Mussels and sausage which was served with the corzetti pasta.  I got the idea from the Flour + Water cookbook.  Like I said yesterday, I liked the cookbook because of the cool tools.  The recipes not so much.  But one did inspire this combination.

I had some lovely sausage from Holy City Hogs in the freezer.  I had been gifted with this sausage at the boucherie.  So good!  Not a bad trade for four loaves of bread.  I knew there was some type of shellfish at the market but I took the easy way out and used some frozen mussels.  This turned out so good.  Koda Bear liked the pasta and sausage.  Oh well.

mussels and sausage for pasta

1 pound cleaned and shelled mussels

8 ounces very nice sausage

1/2 onion, skinned and chopped

2 cloves garlic minced

1 tablespoon dried basil

1 cup white wine

olive oil

salt and pepper to taste

cooked pasta, I used the corzetti I made

In a large pan, heat a couple tablespoons of olive oil.  Add the onions and sauté until translucent and starting to colour.

Add the sausage.  Brown it with the onions.  Add the mussels, basil, and white wine.  Heat the mussels through.  Taste and adjust salt and pepper.

A lot of the wine will probably cook off as the mussels heat.  There will not be a lot of liquid sauce but there will be a lot of flavour.

Serve over cooked pasta.  

So good.

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