Aroma AMC-130, Инструкция по эксплуатации

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10.
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Recipes
Steamed Mussels
1 lb
1 tbsp
4
--
1/2
1 cup
--
--
raw mussels
butter
cloves garlic, minced
pepper flakes, to taste
lemon, zested
white wine
fresh ground pepper, to taste
chopped Italian parsley
bacon slices, diced
white onion, chopped
celery ribs, chopped
water
small Russet potatoes, peeled and cubed
half-and-half
butter
all-purpose flour
canned clams, minced
clam juice
salt and pepper, to taste
Heat the Cooking Pot to M (medium) , and melt butter. Add garlic and
let sizzle for 30 seconds. Season with red pepper flakes and lemon
zest. Quickly pour white wine into the pan and season with black
pepper. Bring sauce to a boil, stir in mussels, and cover immediately.
Boil for 1 minute, stir, then cover and boil for 2 more minutes. Once
the shells just begin to open, stir in parsley and replace lid. Cook 1 to 3
more minutes until shells are fully open. Serve with lemon wedges.
SERVES 1-2.
Bacon Clam Chowder
4
1 1/2 cups
2
1 1/2 cups
3
3 cups
3 tbsp
1/3 cup
20 oz
8 oz
--
Heat the Cooking Pot to M (medium) , and cook bacon until crisp.
Remove from pot. Sauté celery and onion until tender. Stir in the
potatoes, water, clam juice and pepper. Bring to a boil, reduce
heat to L (low) , and simmer uncovered for 15-20 minutes. Mix flour
and 1 cup half-and-half in a small bowl until smooth. Gradually stir
into soup. Bring to a boil and stir for 1-2 minutes until thickened.
Stir in clams and remaining half-and-half to heat through (do not
boil). Sprinkle with crumbled bacon and serve.
SERVES 2.