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Finish each with a sprinkle of Manchego. (continued) MUSSELS 25 Broil the mussels until the topping is light brown, 1 to 2 minutes. Don’t overcook them or they will get tough. Serve on a bed of rock salt with a squeeze of the lemon juice, if desired. com for a demonstration of how to debeard and clean mussels. Pairing: A Chablis, such as Albert Bichot Chablis Domaine Long-Depaquit 2008, Burgundy, France, or a rosé. 26 Shellfish mussels with bacon and israeli couscous Dear Grandma: I know when you see the ingredients in this dish, it might give you pause, as you raised me to be a good Jew, but I just want to remind you that, above all else, you taught me to see the humor in life.

MUSSELS 27 28 Shellfish mussels with sweet-and-sour cabbage and saffron aioli One thing we have on the Pacific Coast is a temperate offshore climate that favors rosemary. Rosemary grows in such abundance here that it strikes me as funny every time I see someone purchasing it in a store. I prefer to “borrow” my rosemary on a dusk walk around the neighborhood. The neighbors have far too much; so, technically, I’m just helping them thin their crop. ) What I love most about this dish is the interplay of crispy-salty mussels with tart-sweet cabbage and heady, creamy aioli.

Com for a demonstration of how to debeard and clean mussels. Pairing: An albariño, such as Adegas Gran Vinum Esencia Divina Albariño 2008, Rías Baixas, Spain, or a grenache-based Spanish rosé.

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