July 12, 2013 |
"A refreshing way to eat mussels on a hot day" is how author Caroline Conran describes this dish, served at L'Estagnol restaurant in France's Languedoc-Roussillon region. Mussels With Ravigote Sauce 2 or 3 servings 2 pounds fresh mussels 1 large shallot plus 1 or 2 medium shallots Generous 1 cup dry white wine 2 or 3 cornichons 2 tablespoons capers Leaves of 2 sprigs tarragon, 1 stem flat-leaf parsley 4 to 6 chives 2 teaspoons Dijon mustard 3 tablespoons creme fraiche 3 tablespoons olive oil Kosher salt Fresh ground black pepper 1. Place serving plates and a rimmed baking sheet in the refrigerator.
July 12, 2013
Mussels With Ravigote Sauce . . . 3 Japanese Mayo Chocolate Mousse . . . 2 Kaleslaw . . . 4 Almond and Kale Smoothie . . . 4 Morning Glory Kale Muffins . . . 4
January 10, 2013
The Original Clam Tavern is a throwback in the best sense, an old-school seafood standby that's stayed true to blue-collar Clifton Heights for 50 years, both in fair prices and low-frills, fishtank ambiance. Its greatest asset is owner Tony Blanche, a childhood clam-shucker there who returned to buy it after a career in sales, who understands the value of quality ingredients treated with pride in continuity. You taste that in the peerlessly fresh mussels red, the creamy chowder, plump scampi and excellent crab cakes.
October 18, 2012
Makes 4 servings 5 tablespoons extra-virgin olive oil, divided 6 cloves garlic, 2 minced and 4 thinly sliced 1 small yellow onion, thinly sliced Kosher salt 3/4 teaspoon smoked sweet paprika 1 cup seeded and diced fresh tomato or one 14 1/2-ounce can diced tomatoes, drained 1 cup dry white wine 6 ounces Spanish-style chorizo, cut into 3/8-inch pieces (1 1/4 cups) 3 sprigs fresh thyme 4 pounds mussels, scrubbed and debearded 1 baguette, cut on the diagonal into 1/2-inch slices Freshly ground black pepper 1. Combine 3 tablespoons of the olive oil and the minced garlic in a small bowl and set aside.
August 13, 2012 |
SOUTH AMBOY, N.J. - In the distance loomed the huge metal tanks storing oil and gasoline near the water's edge. But right on the shoreline of the Raritan Bay, amid the deep-green sea lettuce washing up in the waves, there were bait fish, clams, mussels, and shrimp, with shorebirds swooping down low in search of a meal. The Raritan and Delaware Bays are home to heavy petrochemical operations, with the potential for great environmental damage in the event of a spill. Because of that, a group of volunteers is fanning out along the coast of some of the state's industrialized waterways to document the fish, plants, and animals there now. The data being collected by the American Littoral Society of Sandy Hook will help form a starting point to compare with the aftermath of a spill.
December 4, 2011 |
Known for its chocolate, waffles, and beer as well as its lace and in-season mussels, Belgium brings a wealth of old-world charm to the European tour experience. Those who fear it's out of financial reach should be pleasantly surprised to learn just how affordable the country can be for the budget traveler. Follow these thrifty travel tips for an affordable Belgian vacation. Transportation. John Wetmore, a television producer for Pedestrians.org - an awareness organization focused on the unique issues of walkers and bikers - points to the public bicycle access system known as Villo, for cheap transport in Brussels.
January 17, 2011 |
If not for the heat of a summer day, one of the major biological finds in the Delaware River in recent years might not have occurred. It was June, and researchers were scouring the banks and shallows of the river between Trenton and Philadelphia for evidence of freshwater mussels, important water-filtering organisms that are becoming increasingly hard to find in the region's streams. Danielle Kreeger, science director of the nonprofit Partnership for the Delaware Estuary, had spotted shells along the banks during a wetlands project, and she wanted to see if live mussels were in the river nearby.
July 29, 2010 |
Mussels in a light cream sauce brings back memories of eating on the terrace of a small restaurant in Normandy, breathing the fresh sea air and drinking a chilled glass of white wine. Recreate it with this easy-to-prepare, delicious dinner. Adding a small amount of cream to this dish brings out the flavor of the mussels and vegetables. The commercially raised mussels available today are cleaner than they used to be. Just wash them in cold water before using. Scrape off the beard or thin hairs along the shell.
December 23, 2007 |
I've long operated under the belief that there are few ills in life that a chalice of high-octane Belgian beer can't cure. That, of course, was before I met the vegan "scallops" wrapped in "facon" at the Belgian Cafe. These marinated tofu plugs come ringed in a crisp jacket of soy bacon, and they are something to behold, topped with orange beads of faux caviar. But eating them is an unsettling adventure into the synthetic unknown. I'm as open as any omnivore to fake-meat cookery.