|Mussels and Bread|
I just discovered this great seafood delivery service in the Washington area, and decided to test it out on this mussels recipe, and also on Dorie's Scallops with Caramel Orange Sauce (another catch-up recipe). I loved the service. It's relatively inexpensive (at least for fish/seafood), so convenient, and the mussels and scallops were both very fresh. I wasn't quite as excited about the recipes. I remember Sara Moulton once saying that the best thing about cooking clams is the amazing sauce/broth they give you. In my opinion, the same thing applies to mussels. I absolutely loved dipping my crusty, no-knead bread into the delicious broth, but was much less excited about eating the actual mussels. The mussels only cost $10 for four pounds, though, so I didn't feel as bad about not finishing them.
|I love No-Knead bread|
As for the scallops, I usually like sweet-savory combinations, but the caramel sauce was pretty sweet, even for my tastes. I liked Dorie's instructions for cooking the scallops, though, they came out perfectly. I'd definitely use them again, but switch up the sauce. I served the scallops with swiss chard and roasted squash. I think my favorite part of this dinner was actually the roasted squash (yes, I'm more than a little bit strange). It's a Sara Moulton recipe. You halve acorn squash (I actually used some Carnival Squash I bought at a farm-stand this fall), fill it with a mixture of butter, honey, and mustard, and bake it until soft. It's excellent.
|Scallops, roasted squash, and chard|