A 15-minute sustainable seafood feast

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 ha...


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 pull them out of the pot and put them in a bowl, covering the pot in between. If any mussels have not opened after about 10 minutes, discard them.

When all the mussels are out, increase the heat to high and throw in a few slices of unsalted butter. Simmer the liquid for a minute or two until it thickens slightly, then to taste. Add a pinch of salt, a pinch of pepper, a squeeze of lemon or a handful of chopped herbs. Pour this heady elixir over the mussels and serve them with good bread – or a spoon – to get all the brackish and tangy juices. It is divine.

If you don’t like shellfish but love the idea of ​​sustainable seafood for dinner, Florence Manufacturer wrote about pagodas, which are plentiful on the east coast and perfect for grilling, with a succulent, almost shrimp flavor. Try them out grilled with lemons and shallots.

We also have plenty of other exciting new recipes. You could make a light meatless meal from Kay Chun’s large green aioli followed by one of Eric Kim’s No-Bake Melon Cheesecake Bars.

I think the food editing powers would be sorry if I didn’t mention at least one chicken recipe here. I’ll give you two: you can’t go wrong with either of Sam chicken shawarma, with over 11,000 ratings and an average of 5 stars, or that of David Tanis coconut chicken with cashew nuts.

Still haven’t found something for dinner tonight? There are many more chicken and other recipes available at New York Times cuisine. Take a look, and if you like what you’re seeing and haven’t seen it yet, now is a great time to subscribe.

You can also find us on Twitter, Youtube and Instagram (where am I @clarkbar, like candy). And if you ever have any problems, please do not hesitate to contact us directly at cookingcare@nytimes.com; there is always someone available to help you.



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