March 22, 2013 |
I'm convinced you have to make paella a dozen or more times before you can get it right every time. I'm just about there and last week it all came together with a chicken, shrimp and mussel paella for eight. The secret is a good stock, using La Bomba paella rice and the best saffron you can find. This time the rice was perfect - not too wet, not too dry, every grain suffused with that rich shellfish stock. Practice makes perfect. The wine that worked beautifully with it was the 2003 Lopez de Heredia Viña Tondonia "Viña Gravonia.
March 9, 2013 |
For a dinner at home last night, just the two of us, we made steamed mussels - not our usual recipe that involves lots of freshly cracked black pepper, but “mussels with bacon, apple and shallot” from the new book and iPad app “ Lark: Cooking Against the Grain .” I liked Lark chef John Sundstrom's idea of including a splash of apple cider, apple cider vinegar and a diced Granny Smith apple in the broth, along with thin rings of...
February 2, 2013 |
Brittany, on the Atlantic coast of France, is famous for its shellfish. The most prized oysters come from Cancale, and the bouchot mussels, just an inch or so long, are tender and sweet. One bowl of those dainty mussels steamed in white wine and shallots turned me into a lifetime mussel lover. Here, Carlsbad Aquafarm in San Diego County sells bags of mussels grown off the California coast at the Hollywood and Santa Monica farmers markets. You can also find some wonderful mussel dishes at restaurants.
October 29, 2012 |
Sometimes, it's good to show your mussels while cooking. No, not the Popeye muscles, but our small shelled, bearded friends from the sea. If you scrub them down and get them to open up, they're quite good company. During Monday morning's #weekendeats chat, some participants were brave enough to share their mussels. Here are the highlights: Grek K, also known as @Geezshock on Twitter, shared a photo of his mussels from Hitchcock Restaurant in Seattle. The Rosso Wine Shop shared a photo of steamed mussels with passato di pomodoro, chilles and herbs from Osteria Mozza.
September 15, 2012 |
The bottle is so dark, I thought at first this was a red Côtes du Rhône until I read "white wine" on the back label. The 2010 Rouvre Saint Leger "Laudun" does have the presence of a rouge . It's 100% Viognier, pale yellow with an extravagant nose of ripe apricot and citrus. Lush and creamy, this is a wine to roll around the tongue, savoring every nuance. It's definitely not shy. I'd pair it with grilled lobster, seared scallops or mussels steamed in a splash of the same wine.
CALIFORNIA | LOCAL
August 6, 2012 |
On a recent sunny morning off Long Beach, Philip Cruver throttled down his boat at the spot where his company expects to develop the first shellfish ranch in federal waters. "Our goal is to show this can be done and put a dent in the nation's $10.4-billion seafood deficit," Long Beach entrepreneur Cruver, 67, explained from the deck of his 27-foot vessel. If all goes according to plan, construction of a pilot 100-acre underwater plot will begin early next year, with the first harvest of a half a million pounds of plump Mediterranean mussels and 500,000 Pacific oysters expected about eight months later.