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Preheat oven to 275F if using convection or 300F if using still oven. Combine the ingredients and enough duck fat to cover by 1”. Place in oven, covered with foil, and cook until the chicken ...
In a large, wide saucepan, combine the wine, water, thyme and garlic and bring to a boil. Add the mussels, cover and cook over moderately high heat, shaking the pot a few times, until the mussels ...
Add the mussels, salt and pepper, and the white wine. Bring to a boil, put the lid on, and shake the mussels around. Then leave the pan on the heat and cook until all the mussels are open, 35 minutes. Discard any that remain closed. Strain the mussels and set aside, reserving the cooking liquid.
In a large enameled cast-iron casserole, heat the oil. Add the pancetta and cook over moderately low heat until crisp, 5 minutes. Add the onion, celery, fennel and garlic and cook, stirring, until ...
Add the wine, then add the squished tomatoes, tomato puree, chili, the reserved mussel liquor, 1 cup of water, and 1 teaspoon salt. Let the liquid come to a simmer and tweak the heat to maintain a gentle simmer for 5 minutes, stirring occasionally. Cook the mussels: Add the mussels to the pot in one or two tightly packed layers.
Mussels became a popular substitute for most meats (with the exception of poultry). [35] In Belgium, the Netherlands, and France, mussels are consumed with French fries (mosselen met friet or moules-frites) or bread. In Belgium, mussels are sometimes served with fresh herbs and flavorful vegetables in a stock of butter and white wine.
Paella – Rice dish from the Valencian Community, Spain, with mussels, shrimp, and fish; Paelya – Philippine rice dish, similar to paella but differs with usage of glutinous rice; Paila marina – Chilean seafood soup or stew, notable for usage of unique varieties of seafood such as giant barnacles, piura tunicates, and Chilean mussels
Cancato: A baked stew of fish, cheese, onions and pepper, seasoned with lemon and wine. Cazuela chilota: The Chiloé version of cazuela differs from traditional cazuela because the stock is made either of dried cholgas (ribbed mussels) and cabbage or of luche (a brown leafy alga) and lamb instead of beef or chicken, giving it a very distinct ...