September 19, 2021
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Fur Baby Friday: Meet Sheba and Caviar from Colony Cats and Dogs – ABC6OnYourSide.com
The Exotic Glamor of Eggplant Caviar – The Moscow Times
Fur Baby Friday: Meet Sheba and Caviar from Colony Cats and Dogs – Fox 28
A Potato Chip Omelette Topped With Caviar? Meet The Rich Brunch Dish Of Your Dreams
I Tried Lab-Grown Fish Maw. Here’s Why It Could Help Save Our Oceans
CBD to caviar, new mooncake fillings for 2021 Mid-Autumn Festival – South China Morning Post
Rhode Island Fishermen Eligible To Apply For $255 Million in COVID Relief Funds – Newport Buzz
How 26 Million Pounds of American Fish Got Stuck in Canada
Sundial Launches First Canadian Caviar Cone Under Top Leaf Brand
Big Ray’s Fish Camp sinks heart and soul into each seafood dish
Latest Post
Fur Baby Friday: Meet Sheba and Caviar from Colony Cats and Dogs – ABC6OnYourSide.com The Exotic Glamor of Eggplant Caviar – The Moscow Times Fur Baby Friday: Meet Sheba and Caviar from Colony Cats and Dogs – Fox 28 A Potato Chip Omelette Topped With Caviar? Meet The Rich Brunch Dish Of Your Dreams I Tried Lab-Grown Fish Maw. Here’s Why It Could Help Save Our Oceans CBD to caviar, new mooncake fillings for 2021 Mid-Autumn Festival – South China Morning Post Rhode Island Fishermen Eligible To Apply For $255 Million in COVID Relief Funds – Newport Buzz How 26 Million Pounds of American Fish Got Stuck in Canada Sundial Launches First Canadian Caviar Cone Under Top Leaf Brand Big Ray’s Fish Camp sinks heart and soul into each seafood dish

A 15-Minute Sustainable Seafood Feast

Let it simmer for a minute or two to reduce the liquid a bit, then add the mussels and cover the pot. Check them after 5 minutes. Many will have opened, and as they do, use tongs to pluck them from the pot and put them in a bowl, re-covering the pot in between. If any mussels haven’t opened after 10 minutes or so, toss ‘em.

When all the mussels are out, raise the heat to high and throw in a few slices of unsalted butter. Simmer the liquid for a minute or two until it thickens up slightly, then taste. Add a pinch of salt, a sprinkle of pepper, a squeeze of lemon, or a handful of chopped whatever-herb-you’ve-got. Spoon this heady elixir over the mussels and serve them with some good bread — or a spoon — for getting at all the briny, tangy juices. It’s divine.

If you’re not into shellfish but love the idea of sustainable seafood for dinner, Florence Fabricant wrote about porgies, which are abundant on the East Coast and perfect for grilling, with a succulent, almost shrimplike flavor. Try them grilled with lemons and scallions.

We’ve got loads of other thrilling new recipes, too. You might make a light meatless meal of Kay Chun’s grand green aioli followed by one of Eric Kim’s no-bake melon cheesecake bars.

I think the food editing powers that be would be miffed if I didn’t mention at least one chicken recipe here. I’ll give you two: You can’t go wrong with either Sam’s chicken shawarma, with its more than 11,000 ratings and 5-star average, or David Tanis’s coconut chicken with cashews.

Still haven’t found something right for dinner tonight? There are plenty more chicken and other recipes available at New York Times Cooking. Take a look, and if you like what you see and haven’t done so yet, now is a great time to subscribe.

You can also find us on Twitter, YouTube and Instagram (where I’m @clarkbar, like the candy). And if you ever run into trouble, don’t hesitate to contact us directly at [email protected]; there’s always someone available to help.