Serves 4 If you can’t find nice mussels at your local store, you can easily substitute clams. If neither are available, you can use shrimp. They cook very quickly, so keep an eye on them and remove them from the liquid as soon as they’re opaque all the way through. […]
Handkerchief Pasta with Beans and Seafood Makes 6 Servings Fazzoletti Pasta Dough Seafood Sauce with Beans and Tomatoes
Serves 6 to 8 as an appetizer, 3 to 4 as a main course (if served with fries) Ingredients 3 lb mussels 4 tablespoons unsalted butter, divided use 1/4 cup minced shallots 3 cloves garlic, minced 1/4 cup chopped flat-leaf parsley 1/2 cup very dry white wine Freshly ground black […]
Ingredients 24 mussels, scrubbed, debearded 1/3 cup dry white wine 1 bay leaf 2 small onion (about 3 oz), minced 2 garlic cloves, minced 2 tablespoons extra-virgin olive oil 1 (12 oz) canned diced tomatoes 1/3 cup black olives, minced 2 salted anchovy fillets 2 tablespoons finely minced chives Salt, […]
Makes 5 servings Ingredients 10 shrimp (16/20 count), peeled and deveined, shells reserved 1/4 cup extra-virgin olive oil 1 teaspoon crushed saffron threads 4 1/2 cups Chicken Broth, plus more as needed 3 chicken legs, separated Salt, as needed Freshly ground black pepper, as needed 1 cup large-dice onion 1 […]
Makes 4 servings
Serves 6 to 8 This recipe comes courtesy of Dr. Jessica B. Harris, as part of her Netflix series High on the Hog: How African American Cuisine Transformed America. Title image: flickr // dogolaca // license