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Entries tagged with 'mussel'

Shellfish Paella (Paella de Marisco) From 'Spain'

Cook the Book Kate Williams 4 comments

Jeff Koehler wrote the cookbook on paella. Literally. So I was keen to try out the paella recipes in his new cookbook, Spain. His shellfish paella is based on a recipe from his mother-in-law, who has been making this particular pan of rice every weekend for close to 50 years; for a paella newbie like myself, it seemed like a well-tested place to start. More

Shellfish Paella (Paella de Marisco) From 'Spain'

Serious Eats Kate Williams 1 comment

Jeff Koehler wrote the cookbook on paella. Literally. So I was keen to try out the paella recipes in his new cookbook, Spain. His shellfish paella is based on a recipe from his mother-in-law, who has been making this particular pan of rice every weekend for close to 50 years; for a paella newbie like myself, it seemed like a well-tested place to start. More

One-Pot Wonders: Mussels With Chard and Tomatoes

Yasmin Fahr Post a comment

Inspired by an appetizer that I wanted to make into a full dinner, this easy one-pot mussel recipe is colorful and filling. More

Mussels with Chard and Tomatoes

Serious Eats Yasmin Fahr Post a comment

A quick stew of mussels with onions, peppers, and tomatoes. More

Mussels Fra Diavolo with Roasted Garlic from 'The Catch'

Cook the Book Kate Williams Post a comment

Mussels are pretty much my default shellfish. They're easy to cook, easy to eat, and taste of little more than the sweet, briny ocean. In Ben Sargent's Mussels Fra Diavolo from his new cookbook, The Catch, the usual diavolo players (chili flakes, tomatoes, white wine) are present, but it's the uncommon addition of roasted garlic that makes the dish memorable. More

Mussels Fra Diavolo with Roasted Garlic from 'The Catch'

Serious Eats Kate Williams 1 comment

Mussels are pretty much my default shellfish. They're easy to cook, easy to eat, and taste of little more than the sweet, briny ocean. In Ben Sargent's Mussels Fra Diavolo from his new cookbook, The Catch, the usual diavolo players (chili flakes, tomatoes, white wine) are present, but it's the uncommon addition of roasted garlic that makes the dish memorable. More

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