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.
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.
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