Description This recipe has an Italian coastal flavor. It’s a good first course. Serve with a rustic bread. Ingredients 2 pounds Yukon Gold potatoes, peeled and cubed ½ pound broccoli rabe, thick stems peeled ½ cup olive oil 4 anchovy filets, rinsed and chopped 4 cloves garlic, minced 2 ½ pounds mussels, cleaned and debearded 2 … Read more
Description Sweet, sour, and luscious, this broth is great for simmering shellfish, poaching your favorite fillet, or even used as a finishing sauce for whole grilled fish. Ingredients 1 tablespoon butter 1 cup minced shallots 1 teaspoon garam masala ½ teaspoon ground turmeric 2 bay leaves 1 dried red Thai chile 2 teaspoons grated fresh … Read more
Description Make these mussels in a fennel and white wine broth for the beginning of a beautiful Italian-inspired meal. The recipe is from Jerry Corso, owner of Bar del Corso in Seattle. Ingredients 1 tablespoon olive oil 1 bulb fennel, trimmed and thickly sliced 1 ½ tablespoons olive oil 3 cloves garlic, thinly sliced 1 pound … Read more