Most steamed mussel preparations contain parsley, garlic, and white wine, with the occasional addition of tomatoes and herbs. There are, however, other directions to take with no additional effort. Generally, there are two easy changes to make: First, use distinctive Asian seasonings like ginger, soy, or curry powder. And second, omit the cooking liquid. By relying only on the mussels’ natural juices, you can add fewer seasonings (and less of each) and still produce a flavorful sauce that is less watery than most. I always serve Asian-style mussels with a bowl of rice on the side.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
From oven risotto with crispy mushrooms to green curry vinegar chicken.
Like chicken thighs with cilantro rice and cheesy beef sliders.