Served over pasta in a garlic and herb broth made with rosé instead of white wine, this simple mussel recipe is something you will make over and over again.
Squash, pumpkins, and sweet potatoes are some of the ingredients that shine in November. While these make for some great pies, hearty soups, and rich sauces, here are some other ingredients that deserve a little spotlight this month too.
Served in a bright, lemony beer and herb broth, these mussels are simple, but so delicious. Enjoy with a crusty bread and garlic-lemon aioli to soak up the rich liquid.
From Ronny Emborg’s cookbook, ‘The Sensory Kitchen’, a style where all senses comes to use and showing the highest level of gastronomic wizardry achieved in a modern kitchen.