Paired with some crusty bread and a simple salad, mussels make a lovely light meal. But getting them perfectly cooked can be tricky, with most stovetop recipes inevitably turning out some overcooked and some undercooked mussels. We made cooking mussels absolutely foolproof by using our multicooker, which evenly surrounded the mussels with steam and resulted in a pot full of tender, plump mussels every time. On the pressure setting, we needed to cook the mussels for just 1 minute; on the slow cook setting (which heats up much faster than a traditional slow cooker) the mussels were cooked perfectly within half an hour. To infuse the mussels with lots of flavor, we sautéed garlic, thyme, and red pepper flakes in butter, and used wine as the cooking liquid. We finished the mussels with a sprinkle of fresh parsley. You can substitute 3 pounds of littleneck clams for the mussels; increase the pressure cooking time to 2 minutes. Discard any raw mussels with an unpleasant odor or with a cracked or broken shell or a shell that won’t close. Serve with crusty bread.
A favorite from Alexis Alvarez Armas, this dish is inspired by Cuba's Chinese- Criollo cuisine. After cooking delicate trout fillets in a bamboo steamer, Alexis dresses them with a Chino- Latino blend of soy sauce, fermented black beans, olive oil, and lots of scallions and chives. It's a dish we could eat every day.
New England Clam Chowder recipe provided by Executive Chef Michael Cimarusti as served at his restaurants Providence and Connie and Ted's.
Rhode Island Clear Chowder recipe provided by Executive Chef Michael Cimarusti as served at his restaurants Providence and Connie and Ted's.
Manhattan Clam Chowder recipe provided by Executive Chef Michael Cimarusti as served at his restaurants Providence and Connie and Ted's.
This recipes was provided by Michael Cimarusti, Executive Chef at Providence in Los Angeles. You can hear more from Cimarusti on his favorite fish techniques and dock-to-dish philosophy in his conversation with contributor Russ Parsons.
I don’t know what it is about tinned tuna but I think it’s rank (that’s Yorkshire for disgusting). Having said that, this pasta dish is delicious and could turn me. The recipe comes from Jo Courtney – friend, farmer and one half of Bridge Farm Organics with her husband, Trevor. They grow amazing asparagus and rhubarb that I have been using for years. The original recipe comes from a lady, Mrs Lorenzetto, who used to look after Jo when she was a young pup.
This recipe is admittedly a little basic, but sometimes, basic is good. Basic is a garlicky, white winey, tomatoey broth that will take care of your expensive seafood, cook it gently, and make everything taste delicious.
For a bold take on roast cod, this one-dish meal is inspired by the flavors of the Mediterranean.
In these pies, the soft cooked texture and metallic taste of oysters accentuates the delicate flavors of the woodland mushrooms.