Search results for
magazine fasteasyfresh 2008 04 mussels with sherry saffron and paprika
Filter Results
Sort By:
Recipes
(49)
Recipes
Plus mayo bread, because we can.
4.3
(4.29)
Easy
Recipes
Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.
4.3
(4.33)
Quick
4.0
(3.8)
Quick
3.0
(3.05)
Quick
Recipes
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.
4.5
(4.5)
Quick
Recipes
A little saffron goes a long way in this standout sauce, finished with cracked pepper, salty Parmesan, and fragrant basil.
4.5
(4.54)
4.3
(4.3)
Quick
Recipes
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine-soaked mussels. Repeat.
4.0
(4.1)
Quick
Recipes
This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
4.3
(4.32)
Recipes
Even though we could devour every last one of these hearty stuffed mussels on our own, we recommend making this feast a group activity.
3.4
(3.38)
Easy
Quick
Recipes
This recipe is also good with clams, shrimp, or any other quick-cooking seafood you’re in the mood for.
5.0
(5)
Easy
Recipes
Kachumber, a classic side salad in Swahili cuisine, balances out rich steak whose marinade is inspired by East African grilled beef skewers called mishkaki.
4.4
(4.4)
icon
Philip Krajeck of Rolf and Daughters (RAD) in Nasvhille and Joshua McFadden of Portland's Ave Gene's bonded over something special and entirely different: A mutual love of ranch dressing.
Recipes
We took the crispiest-skinned chicken we ever did see, from Michelin-starred restaurant Vestry in NYC, and created a simplified version perfect for whipping up at home.
4.0
(4.13)
Quick
Easy
Recipes
Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.
5.0
(5)
Quick
Recipes
Pulling mussels from the shell is a delightfully hands-on way to get your lean protein. The little black shellfish are easy to cook; the only trick is to sort them carefully beforehand. Toss out any cracked shelled mussels, as well as any open ones that don’t close up tight when you squeeze them. The beards are the tough little fibers that help mussels cling to rocks; to remove them, just pinch the hairy fibers with a clean kitchen towel and pull. Don’t do this much before cooking, though, becau.…
4.4
(4.4)
icon
Culture
Get to know Alex Lau, BonAppetit.com's new staff photographer!
Easy
5.0
(5)
3.5
(3.5)
Quick