seafood « Tag

Posted on 06 March 2012 by

Seafood Posillipo

By David Harbilas

This is a dish that my father used to make frequently when I was young, but I was so fussy about seafood that he often made it only with a flaky white fish rather than the mixture of mussels, clams, and other shellfish that it calls for.

It is an old recipe, popular during the ‘80’s, and the technique is very simple.

The flavors are unforgettable, similar to a fra diavolo.

In fact, it probably is nearly the same as its more popular cousin, yet as with most Italian food the recipes vary from region to region, town to town, and often house to house. Its name comes from a neighborhood in Naples, so it might not actually be a “regional” dish as we tend to think of them.

Serves 4

3 cans of plum tomatoes
¼ cup basil leaves
4 cloves of garlic, sliced Read the rest of this entry »

Posted on 06 May 2010 by

Recipe: Steamed Mussels with Roasted Tomatoes, White Wine and Basil

mussels-tomatoBy David Harbilas

Steamed mussels are as basic as it gets: put them in a pot with some white wine, garlic and butter and cook until they open.

Sometimes it’s good to add a little something extra, and most often on restaurant menus that means tomatoes.

Diced, raw tomatoes add acidity, but roasted tomatoes give a slow-cooked flavor to something that requires little assembly after the initial preparation.

Serves 4

  • 2 pounds mussels, cleaned
  • 6 plum tomatoes
  • Extra virgin olive oil
  • About 1 tablespoon sugar
  • About 1 tablespoon fresh thyme leaves Read the rest of this entry »

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