This sauce has nothing to do with tomatoes though. Maybe because it reminds me of the Barilla Tomato and Basil Sauce that I’ve eaten so many times that I would never be able to count them (still the best tomato sauce out there)
Pour the sauce (with tomatoes, onions and garlic) ingredients from the pan onto the plated mussels. Heat the butter on medium high, in a large, deep and wide pan
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