and creole potatoes. a short walk away is a pizza joint that also serves upscale american-italian specialties like duck papardelle. fall-off-the-bone barbecue is a staple of the neighborhood and comes with all the fixin's. one of the most popular eateries in bywater is actually a wine bar, but the mussels...
you can substitute the cointreau with a citrusy limoncello if you prefer. serves ingredients view recipe cozze allo zafferano quick mussel stew with saffron & white wine mussels are by far the main shell fish that we eat in naples, therefore, as you can imagine, i have grown up eating mussels in many...
, as you can imagine, i have grown up eating mussels in many different ways. of course traditionally we would never use double cream, but for this particular dish it works perfectly. if you buy saffron strands instead of the powder, please make sure that you grind it before using it. never use red wine...
are by far the main shell fish that we eat in naples, therefore, as you can imagine, i have grown up eating mussels in many different ways. of course traditionally we would never use double cream, but for this particular dish it works perfectly. if you buy saffron strands instead of the powder, please...
there's virtually zero communication between restaurants and fishermen, and the market is dominated by giant corporations that provide no visibility as to how their product is sourced and where it comes from. there is no transparency whatsoever." instead, these chefs are out there digging wild blue mussels...
there's virtually zero communication between restaurants and fishermen, and the market is dominated by giant corporations that provide no visibility as to how their product is sourced and where it comes from. there is no transparency whatsoever." instead, these chefs are out there digging wild blue mussels...
there's virtually zero communication between restaurants and fishermen, and the market is dominated by giant corporations that provide no visibility as to how their product is sourced and where it comes from. there is no transparency whatsoever." instead, these chefs are out there digging wild blue mussels...
there's virtually zero communication between restaurants and fishermen, and the market is dominated by giant corporations that provide no visibility as to how their product is sourced and where it comes from. there is no transparency whatsoever." instead, these chefs are out there digging wild blue mussels...
there's virtually zero communication between restaurants and fishermen, and the market is dominated by giant corporations that provide no visibility as to how their product is sourced and where it comes from. there is no transparency whatsoever." instead, these chefs are out there digging wild blue mussels...
there's virtually zero communication between restaurants and fishermen, and the market is dominated by giant corporations that provide no visibility as to how their product is sourced and where it comes from. there is no transparency whatsoever." instead, these chefs are out there digging wild blue mussels...