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Drunken Mussels

Reviewed: Aug. 19, 2013
Outstanding! The brightness brought by the lemon zest nicely balances the savory garlic and mussel broth. Anyone have a creative recipe to use the leftover broth?
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1 user found this review helpful

Roasted Vegetable Orzo

Reviewed: Mar. 13, 2012
A wonderful, earthy, dish that accommodates the needs of the moment! Sweet red pepper supplanted asparagus tonight and added color and brightness. Parmesana or Pecorino will add a nice accent and some texture. Would like to pare down the oil a bit and try fresh basil or minced garlic at the end! Definately an open palette!
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2 users found this review helpful

Mussels Marinara di Amore

Reviewed: Feb. 4, 2012
This recipe is fast, simple, and very tasty! Reduce the sauce and add to *very* al dente pasta so the flavors can meld and the broth absorb. We frequently skip the pasta and enjoy the mussels alone. Lots of garlic, 5-10 cloves and a dash of kosher salt light this up. Ground chipotle brings a little smokiness and a hint of heat. The left-over broth is great as a soup, or a base for more dishes. 2-1/2 pounds of mussels, without pasta, feeds 2 people in our house. We are looking forward to adding other shellfish to this recipe!
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5 users found this review helpful

Marinated Scallops Wrapped in Bacon

Reviewed: Mar. 14, 2011
Excellent recipe! Sweet&Savory meld quite nicely. I used fresh, large, dry-packed scallops and marinated for ~ 1.5h. I had no problem with rubbery texture. I like the rendering step for the bacon. I would like to achieve a crispy bacon wrap around a perfectly cooked scallop. My idea: thinly sliced bacon coupled with an extended rendering. cheers, Paul
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4 users found this review helpful

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