The preserved limes have been ready for almost two weeks, but because of construction we couldn’t use them until now, until Griddle Cooked Razor Clam with Coconut Oil and Preserved Limes. Spicy, perfumed with preserved lime and basil, this is the sweetest clam we know, and the simplest to prepare, even if it does require a bit of courage to cook it.
Like any worthwhile relationship, Littlenecks with Fava Pod Pesto has its easy bits and its tricky parts. The easy bits are the littlenecks. Lord knows, they seem to shoulder their way onto our blog with yet another clam recipe–Pick me! Pick me!–every three months or so. There’s a reason we eat them so often – no prep to speak of, and they share. Coax them open with a little heat and they leak their ambrosial juices into whatever else is in the pan.
Grilled Mussels with Coconut Curry Broth–what more is there to say? Last summer we did a piece about grilling clams. Mussels–and oysters–work the same way. You pop them on a hot grill and wait. When they open, they’re done. We’re talking about very lightly grilled seafood here. As you can see from the pictures, Jody first made the coconut curry broth. Then we grilled the mussels (no, really, we grilled the mussels). If you’re deft with a pair of tongs you can get the mussels off the grill and into the coconut broth with minimal loss of mussel juice. Toss the mussels with the herbs and the coconut broth and Bob’s your uncle.
Okay, you were expecting a disquisition on Potted Peppers this week. I’m sorry, but for technical reasons we’ve had to postpone it. In the meantime, console yourself with these Mussels with Pistou instead. We’ll get the Potted Peppers out in a few weeks. All things come to those who wait. In April I met our …
The Garum Factory 