Spaghetti with mussels and Rum & peach nectar glazed smoked salmon (pron)

Hi all,
today lunch:

SPAGHETTI WITH MUSSELS:



In a pan: extra virgin olive oil, fresh garlic, some chili. Added the mussels for 1 minute, then removed the mussels.



Added the mussels liquid and boiled the liquid.
In the meantime cooked the spaghetti in boiling water with only a teaspoon of salt for half the cooking time (about 3 minutes), then added the spaghetti in the pan and added spoons of the boiled water until absorbed by spaghetti and until the spaghetti were cooked "al dente". With this method the spaghetti absorb the mussels liquid, for a richer taste.
Added the mussels to the pan, added a generous handful of fine, chopped fresh parsley, and ground pepper:



and enjoyed:



RUM & PEACH NECTAR GLAZED SMOKED SALMON:

Salmon cured for a couple of hour with 1/2 cup brown sugar, 1/4 cup salt, ground pepper, ground garlic, in the fridge:



Rinsed then smoked for about 40 mins at 350, cherry chips added to the lump charcoal:



Glazed with a hot glaze made with rum, peach nectar, ground, pepper, honey, 5 mins more in the kettle, then enjoyed:



It was very good!

Thanks for watching,
Ciao,
Gianni