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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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Great for all kinds of dinner dates.
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Rasam, as prepared in most homes in Southern India, uses either tamarind or tomatoes as the base. It is a piquant broth poured over steaming hot rice. In our home—both in Kerala and America—rasam was a staple part of everyday meals. One night when I was a teenager, I was out to dinner with my brother Tom in New York City’s Little Italy and ate mussels cooked in a light tomato broth very reminiscent of rasam. I couldn’t wait to get home, buy fresh mussels, and cook them in rasam. This dish has made its rounds in my kitchens for close to three decades now. Make sure to have some fresh crusty bread to soak up the tomato-mussel broth.
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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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These mussels get their depth of flavor from store-bought pesto—a great convenience product available at most grocery stores.
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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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Fulfill your 10 p.m. Parisian dinner dreams with a deeply seared steak drenched in creamy cognac-peppercorn sauce.
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