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TIP:

  • You can remove the vein without butterflying the shrimp. After peeling the shrimp, uncurl  and press the belly against a flat surface. Pull the body straight, so the entirety of the shrimp makes a straight line. Then, using one hand to hold the shrimp in place, use the other to find the beginning of the vein at the head opening. Pinching the tip of the vein, pull ever so gently, you should be able to pull the whole thing out in one go.
  • Now, your shrimp is cleaned and ready to cook! Our classic shrimp cocktail recipe is a great place to start.

 

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Serves 4 

Ingredients 

  • 4 slices hearty sourdough boule, toasted 
  • 6 cloves garlic; 4 cloves grated, 2 cloves halved lengthwise 
  • 2 Tbsp unsalted butter at room temperature, more for the bread 
  • Flaky sea salt  
  • ¼ cup coarsely chopped fresh parsley, more for garnish 
  • ¼ cup olive oil 
  • 1/3 cup finely chopped shallot 
  • Kosher salt and freshly ground black pepper 
  • 1 1/2 cups dry white wine such as Sauvignon blanc or non-oaky Chardonnay 
  • 1 1/2 cups halved cherry tomatoes, preferably multicolor 
  • 4 lb mussels, cleaned and debearded 
  • Fresno or other red chile pepper rings, for garnish, optional 
  • Lemon wedges for serving 

TIP:

  • Do not eat any of the mussels that do not open during cooking. The only place they belong is in the trash.
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