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magazine fasteasyfresh 2008 04 mussels with sherry saffron and paprika
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Plus mayo bread, because we can.
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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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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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This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
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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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A little saffron goes a long way in this standout sauce, finished with cracked pepper, salty Parmesan, and fragrant basil.
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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.
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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.…
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