Some nice tunes, i’m listening to a great interview with NAS and I thought I share some sweet tunes with you guys.
stonesthrow.com/madvillain
itunes.com/madvillain
After the jump see whats in the collectors box…
Why not give you a really good lunch recipe if you like see food you will LOVE this.
RECIPE:
2 lbs mussels, scrubbed and beard removed
2 cups of your favorite white wine
1 large clove garlic, minced
1 small onion, diced
1 tomato, roughly chopped
1/2 tsp red pepper flakes
2 TBSP fresh parsley, roughly chopped
Be sure to remove the mussels from their packaging as soon as you get them home. Place the mussels in a colander in the fridge until you are ready to use them (this allows them to breath.) 20 minutes before you are ready to cook your mussels, place them in a large bowl or fill your sink up with cold water. Place the mussels in the cold water and let them soak for 15-20 minutes. After they have soaked, scrub off any barnacles from the shells and remove the stringy bits (beard) from the shell by tugging with your fingers or kitchen tweezers. Discard any mussels that don’t close when squeezed gently. Heat a little olive oil over low-med heat in a large pot. Saute the onion for about 10 minutes until translucent. Add the red pepper flakes and garlic, raise heat to med-high and saute for another minute. Add the white wine and bring to a simmer. Add the mussels, reduce the heat to medium, cover the pot and steam the mussels for 6-8 minutes. Uncover, add the chopped tomatoes, remove from heat and sprinkle with parsley. Be sure to discard any mussels that didn’t open during the cooking process.
