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Nigel Slater’s seafood recipes12 Nov 1:00am

Nigel Slater’s seafood recipes

The Guardian
That little bit of extra work involved in preparing seafood is well worth the effort – especially with these classics As much as I look forward to the prospect of a bowl of steamed mussels, teasing the seafood from their precariously piled shells, I also like the idea of a recipe where the work has been done for me. A handful of shelled mussels, each as plump and juicy as a dumpling, will add much deep, piscine flavour to a risotto, a clear broth or a vegetable stew. Shelling mussels sounds like a step too far. In reality, the task is simple, especially when you get into the rhythm of things, tugging out each scorching-hot parcel of seafood from its home. (Use an empty pair of conjoined shells as pincers if you like.) It is one of those curious kitchen jobs I start with trepidation and finish rather wishing that I hadn’t come to the end. What is a hungry shopper to do when a cephalopod waves a come-hither tentacle at them from the counter? The hot mussels will add a deep flavour to the tomatoes
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