Pastis and Persillade Stuffed Mussels

Get the whole story at Serious Eats.

Traditional moules-frites are so popular that we often forget their equally delicious cousins: moules-farcies, or stuffed mussels, broiled in the oven and served something like clams casino.

Persillade is a traditional mix of parsley and often garlic, and it is the way I have most frequently encountered stuffed mussels. Sometimes they come with a broiled crust of Parmesan latticed over the top, but in this rendition, I lighten up the flavors with a splash of anise-d Pastis. The butter and the Pastis, under the hot sun of the broiler, collapse down into the half-shell mussels, as the garlic softens and sweetens and the crumbs crust into molehills of flavor.

Continue reading …

Membrillo Roasted Lamb

Get the whole story from Serious Eats.

With weddings, there must be something blue. And with lamb, there must be something sweet. Whether that something is currant jelly or mint sauce, lamb welcomes a contrasting sweet note.

For this recipe, I pair two traditional lamb partners—rosemary and that extra sweetness—with boneless lamb loin chops. For the sweetness, I use the Spanish quince paste membrillo. This recipe is powerful in its simple execution and strong flavors. It brings out the membrillo’s subtle sweetness, of honey and apricot, so that eaters utter that Secret Ingredient phrase—”What is that?”

Continue reading …