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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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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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This recipe is also good with clams, shrimp, or any other quick-cooking seafood you’re in the mood for.
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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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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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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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Plus mayo bread, because we can.
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Mussels are quick-cooking, inexpensive, and party-friendly. Avoid these common mistakes, and get them right, every time.
Rochelle Bilow
Culture
We gave you a sneak peek at three photos taken of recipes from Heart of the Artichoke. You voted for your favorite, and now we're ready to reveal the winning recipe: Mussels Mariniere.
Julia Bainbridge
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Serve with toasted bread and that's that.
Julia Bainbridge
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If you're standing in the frozen foods aisle: RUN!
Alex Delany
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They’re the razzle dazzle all my meals need.
Carla Lalli Music
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Get started with the tenderest fish, elegant cabbage rolls, and more.
Amiel Stanek
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Today on It's Alive, our very own Brad Leone returns to bust out his patented fermentation moves on our bivalve buddy the mussel, pickling them alongside some leeks and shallots. Perfect for topping a cracker, mixing into pasta, or serving with rice, these pickled mussels pack lots of flavor into a petite package.
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Cooking mussels don't have to be a pain. Try something different for dinner tonight with this simple and flavorful recipe!
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Join Melissa Miranda as she makes pork tenderloin sandwiches with a fish sauce salsa verde on Hawaiian rolls. Don't be intimidated by the tenderloin cut -- it's your friend! It cooks extremely quickly and comes out beautifully tender, as long as you don't overcook it.
Click here to learn how to clean your cast iron: https://youtu.be/JZ4p6anpy0s
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We're back for another episode of It's Alive where this time Brad comes armed with a knockout recipe for hot honey with fermented chilies - perfect for drizzling some complex kick over a fried chicken cutlet. Sweet, spicy, umami, we're doing it all with this one, folks.
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
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Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.
Get the recipe: https://weightloss-tricks.today/recipe/spicy-lamb-meatballs-with-raisin-pesto%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">