The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [187]
black pepper mussels
SERVES 2
Liana DiMeglio of Liana’s Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.
1½ pounds mussels (about 50 small), scrubbed and debearded
2 teaspoons freshly ground pepper
Extra-virgin olive oil, for drizzling
Lemon wedges, for serving
1. Put the mussels and ¼ cup water in a large skillet. Season with 1 teaspoon pepper. Cover, and cook over high heat, stirring once, until the mussels open, 2 to 3 minutes. Discard unopened shells.
2. Transfer the mussels to a serving bowl. Season with the remaining pepper, drizzle with olive oil, and serve with lemon wedges.
TIPS FOR SKINNING FILLETS
• With the tail end (the narrow end) of the fillet facing you, place a very sharp slicing knife between the flesh and the skin at a 15-degree angle; cut against the skin.
• Keep the angle of the knife steady, or you might cut through the skin.
• After skinning about 1 inch, take the opportunity to get a firmer grip on the skin. (If it’s still slippery, hold it with a paper towel.)
tuna steaks with mint sauce
SERVES 6
You can use any firm-fleshed fish for this recipe. Scattering salt in the skillet prevents the fish from sticking without adding fat, and also seasons it. This dish is delicious at any temperature.
2 garlic cloves
1½ cups loosely packed fresh mint leaves
1 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
¼ to 1/3 cup extra-virgin olive oil
Coarse salt
6 tuna steaks (½ inch thick), cut from the narrow end of the loin
1. Coarsely chop the garlic. Scatter the mint and parsley over the garlic, and continue to chop until the mixture is minced together. Transfer to a small bowl; stir in the lemon juice and vinegar. Stir in the oil to form a slightly thick paste; set aside.
2. Heat a large skillet over high heat; generously scatter salt in the bottom. Add the fish to the skillet. Cook, turning once, until the fish is opaque and just cooked through, 2 to 3 minutes per side.
3. Transfer the fish to a serving platter; spoon mint sauce on top. Serve with more sauce on the side.
mussels in parsley vinaigrette
SERVES 4 TO 8
½ cup plus 3 tablespoons extra-virgin olive oil
½ cup thinly sliced shallots, plus 1 tablespoon finely chopped (about 3 total)
½ cup dry white wine
3 pounds mussels (about 100 small), scrubbed and debearded
1 teaspoon Dijon mustard
3 tablespoons rice-wine vinegar
Coarse salt and freshly ground pepper
3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
Lettuce leaves, for serving (optional)
1. Heat 2 tablespoons oil in a large pot over medium heat. Add the sliced shallots; cook, stirring, until translucent, about 3 minutes. Add the wine; bring to a boil. Add the mussels; cover and cook, stirring once, until the mussels open, about 3 minutes. Discard unopened shells.
2. Remove the mussels with a slotted spoon; discard the cooking liquid. Chill the mussels in a bowl in the refrigerator, about 1 hour.
3. Whisk together the mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in the remaining ½ cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in the parsley. The vinaigrette can be stored in the refrigerator up to 3 days.
4. Toss the chilled mussels with ½ cup vinaigrette. If desired, serve on the half-shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.
trout with rosemary and white beans (trota al rosmarino con fagioli)
SERVES 8
You can serve this dish hot, cold, or at room temperature. Cook the fish in batches if your oven is small. Dried beans work best, but you can substitute 6 cups of drained, rinsed canned beans; begin with step 3.
1 pound dried cannellini beans
14 garlic cloves, 4 peeled and 10 peeled and crushed with the flat side of a large knife