Irene Ross

This web-site is about the things I like



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Kitchen Recipes

A collection of my recipes from all over the world, these recipes are ones that I have cooked for my family, and we have all enjoyed.

That's Life

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History(from Greek ἱστορία, historia, meaning "inquiry, knowledge acquired by investigation") is the study of the past, particularly how it relates to humans.



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This is all about my life and the things I like to do!


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Crazy stories from my dogs (Macy, Meli, Mungo & Chibs) & cats (Zoe & Tiggi), they are all strays which me and Dave have adopted over the years.



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Lumachine con CozzeThis is an Italian dish of egg pasta shells (lumachine) and mussels. Young, fresh mussels are available in the UK in September, but at other times of the year, bottled mussels, without their brine, may be used.

serves totaltime preptime cookingtime
4 persons 1 hour 30 minutes 30 minutes

{tab Ingredients}

  • 1.2 ml Mussels, fresh
  • 450 grams Tomatoes
  • 1 clove Garlic
  • 2 dessert spoons Olive Oil
  • 1 tablespoon Parsley, chopped
  • ½ teaspoon Marjoram, dried
  • ½ teaspoon Basil, dried
  • 60 ml White Wine
  • 225 grams Pasta Shells
  • Salt & Black Pepper
  • Lemon Juice

{tab Instructions}

  1. Scrub and clean the mussels thoroughly.
  2. Remove the beards and discard any mussels with broken or open shells.
  3. Skin the tomatoes and chop roughly.
  4. Peel and finely chop the garlic.
  5. Heat the oil in a frying pan and lightly fry the garlic.
  6. Add the tomatoes, parsley and herbs and bring this mixture to simmering point.
  7. Put the cleaned mussels and the wine in a pan and cover with a lid.
  8. Cook over moderate heat, shaking occasionally, until the mussels open.
  9. Remove the mussels from the shells and set them aside.
  10. Strain the cooking liquid through muslin to remove any sandy sediment, and stir it into the tomato mixture.
  11. Simmer over low heat for 20 minutes.
  12. While the tomatoes are cooking, bring a large pan of water to the boil, add 2-3 teaspoons of salt and cook the pasta shells for 12 minutes or until tender, but not soft.
  13. Drain in a colander and cover with a clean cloth to keep pasta warm.
  14. Add the mussels to the tomato sauce and heat thorough.
  15. Season to taste with pepper, adding salt only if necessary, and sharpen with lemon juice.
  16. Put the pasta shells in a warmed deep serving dish and pour the mussels and sauce over them.
  17. Serve at once, with crusty bread.
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