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magazine 2008 06 buttery steamed mussels with sake
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Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.
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This recipe is also good with clams, shrimp, or any other quick-cooking seafood you’re in the mood for.
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Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine-soaked mussels. Repeat.
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De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well.
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Even though we could devour every last one of these hearty stuffed mussels on our own, we recommend making this feast a group activity.
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Customize the flavor profile of the finished dish by stirring some curry powder or Dijon mustard into the cooking liquid. This is part of BA's Best, a collection of our essential recipes.
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This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
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Plus mayo bread, because we can.
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When gooseberries are in season, Redzepi juices them to flavor this dish. Verjus (a tart bottled juice made from unripe grapes) or a combination of white grape juice and cider vinegar make great substitutes.
