Take a look at our guide to cooking mussels for more info, but the important thing to know here is they cook quickly in an intense cloud of steam, dumping their own flavorful juices into the pot as they do so. I sit at my computer now, fingers paused, pondering whether they share a historic link, or if it's just a case of culinary multiple independent discovery. It's remarkable, actually, just how much they have in common. Italian seafood salad: chunks of seafood, all cooked and tossed in a dressing of lemon juice with olive oil, parsley, and onion, along with a subtle heat from chilies or black pepper. Peruvian ceviche: chunks of seafood-some raw, like fish, and some cooked, like shrimp-marinated in lime juice with cilantro and onion, along with the heat of fresh chili peppers. It wasn't until very recently that the similarity between Peruvian ceviche and Italian seafood salad struck me.
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