Even cooks who serve fish as part of their regular dinner rotation sometimes forget how quick, easy, and satisfying shellfish can be. Mussels, especially, are best prepared simply with a fragrant broth, aromatics, and a loaf of fresh, crusty bread for sopping up the broth. It doesn’t get any simpler than that.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Start the meal off with a Spinach & Basil Salad with Tomatoes, Candied Walnuts & Warm Bacon Dressing.
Clean mussels just before cooking by scrubbing them well under cold water. Don’t soak mussels. Pull off and discard any fibrous “beards” attached to any of the mussels. While scrubbing, try sliding the shells apart. If the mussel is dead or full of mud it will slide open and should be discarded. Also discard mussels with gaping shells that don’t close as they warm up or when squeezed or poked.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?