This is the third recipe I've made from Ferran Adrià's The Family Meal, and like the others, it seems almost purposely minimal. Not counting salt and pepper, there are really only five ingredients here. And yet, this still comes out as a full and flavorful meal.
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There are essentially two ways to approach this dish. The first is as a straightforward, satisfying mussel dish with a pretty good broth. Though certainly not my absolute favorite way to cook bivalves, it's tasty and ultimately worthy as a quick weeknight dinner. Not to mention, it's also a Ferran Adrià-approved recipe from his latest cookbook, The Family Meal, which means there are some high expectations.
If you're looking for the some mind-bending and ridiculously complex approach to the humble chicken wing, move along. But if you're looking for a straightforward, comforting meal absolutely loaded with garlic then you're in luck.
Though the recipe deviates from the authentic recipe from Tijuana (using Spain's ubiquitous sherry vinegar instead of lemon or lime juice), it's a delicious variation, and otherwise a pretty basic recipe centered around garlic and anchovies, like a proper Caesar dressing should be.