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Source: Food and Wine Quick from Scratch

Steamed Mussels with Tomato-and-Garlic Broth
Mussels have three things going for them: They’re cheap, quick to cook, and delicious. Using clean farmed mussels negates their one big drawback - the tedious chore of scrubbing and debearding.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 33 minutes
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1/4 cup olive oil
1 onion, chopped fine
6 garlic cloves, minced
3 tablespoons fresh parsley, chopped
2 cups drained canned tomatoes in thick puree, chopped (from one 28-ounce can)
1/4 teaspoon dried thyme
1/4 teaspoon dried red pepper flakes
4 pounds mussels, scrubbed and debearded
1/8 teaspoon fresh ground black pepper
salt, if needed
garlic toast (optional)




In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.

Discard any mussels that have broken shells or that don’t clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.

Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.


Wine Recommendation: Every Mediterranean country has its version of shellfish in a tomato-based broth, and the wine of choice for each is an earthy, full-bodied pink wine. Here, seek out a Lacryma Christi rose.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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