Broiled Mussels with Panko and Pecorino
Plus, a small, well-considered gift guide
‘Tis the season of gift guides it seems and I couldn’t help but also put one together. Some of these gift suggestions have special discounts just for you and I hope you’ll use them should you see fit.
First however, I’m sharing a recipe that I love to make this time of year for cocktail parties: Broiled Mussels with Panko and Pecorino. They are best served piping hot and eaten with your fingers. I also wouldn’t say no to sipping a negroni whilst popping them in my mouth.
These mussels are one of the first recipes I created when I really got into cooking in my early twenties. They are also the first menu item that I was able to incorporate into my family’s (pretty extensive) Feast of the Seven Fishes menu and, boy, was I proud. They are a take on another one of my favorite dishes, baked clams. I am stuffing shellfish with a mixture that incorporates grated pecorino cheese. I am also pleased with breaking this so-called taboo. As I mentioned, these could be served as part of a cocktail party menu, but when accompanied with a bright salad of bitter greens they make for a lovely, light supper.
Broiled Mussels with Panko and Pecorino
Serves 4
INGREDIENTS
¾ cup (72 g) panko
2 cloves garlic, grated
1⁄2 cup (65 g) freshly grated pecorino cheese
2 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons lemon zest
¼ cup (60 ml) olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
½ cup (120 ml) white wine
2 pounds (910 g) mussels, scrubbed and debearded
METHOD
Put the panko, garlic, cheese, parsley, and lemon zest in a medium bowl and mix to combine. Add the olive oil and stir until the breadcrumbs are well coated in the oil. Season to taste with kosher salt and black pepper and set the filling aside.
Pour the wine into a large Dutch oven and bring to a steady simmer over medium heat. Add the
mussels and cover. Cook until the mussels have steamed open, 3 to 4 minutes, and place them in a large bowl. Discard the cooking liquid.
When cool enough to touch, snap off each shell that is not cradling a mussel and discard it. Place the mussels in their shells on a large rimmed baking sheet and, using a small spoon, top each mussel with some of the filling. Drizzle each one with a bit more olive oil.
Preheat the oven to broil and cook the mussels until the breadcrumbs are golden and crispy,
rotating the pan halfway through if needed for even cooking and checking frequently to make sure they don’t burn (every broiler is different), 2 to 3 minutes. Serve on a plate or platter.
She’s short. She’s sweet. She’s authentic.
Stocking Stuffers
🍫 Spring and Mulberry Chocolate. I’ve spoken about my love of Spring and Mulberry before and just in time for the holidays, they’ve created a limited edition bar with Pear, Ginger, and Rosemary. Not only are these elegant to look at, they are delightful to eat. *Use COLU20 at checkout for 20% off.
❤️🔥 Fly By Jing Chengdu Crisp. By now you know I cannot get enough. I try to use it sparingly, but I cannot resist putting it on pretty much everything. This crunch is studded with fava beans, yellow split peas, soy beans, pumpkin seeds, sesame and sunflower seeds. I put it on eggs, soups, stews, pizza, you name it. It is currently my go-to condiment and I don’t think that’s going to change anytime soon.
💄 A red lipstick never goes out of style. Try Dior Rouge, it’s reliable and refillable.
For The Hostess
🍶 I love my Dansk Købenstyle Wrapped Handle Water Pitcher. It’s so chic I leave it out on the dining room table even when I'm not entertaining. It also doubles as a flower vase. *Use coluhenry20 at checkout for 20% off. Only available for first time purchases.
💆 Aesop Hand Cream for the win. As someone who hosts a lot, it invariably means doing many dishes. Not only does this lotion smell great, it “delivers rich hydration to labor-wearied hands and cuticles.” They are not lying.
🫒
first introduced me to these amazing Torremar Orange Stuffed Olives from Spain when we hosted our event back in September. Can olives be any more fashionable? I didn’t think so. They also sell ones stuffed with lemons and jalapeños. A perfect grazie mille for someone entertaining during the holidays that can be used at present or put away for future use, hopefully the next time you get invited over...
For The New Cook
♨️ There is no kitchen pot I use more than my Staub Dutch Oven. I prefer the 9-quart round as its big enough to braise, fry and make beans in. I also love how high the sides are to keep splatters to a minimum. It’s worth the investment and will last forever.
🐟 All-Clad Fish Spatula. Strange, but true, I really get more use out of my fish spatula than any other. The handle has great angles for easy turning and the wide slots offer good drainage. Not only is it great for getting crispy skin on your fish, but it’s wonderful for anything you’re looking to get good and even contact with the pan.
✂️ I’ve spoken at length about my love for Joyce Chen kitchen shears. Any cook should own a pair! They even made an emoji for them. Kidding! But, they are amazing for spatchcocking a chicken, deveining shrimp, snipping herbs, opening packages and so much more. I pick them up multiple times a day. I’ve had my current pair for 7 years…
Easy, Fancy
🍷 A membership to Yes Society from Antica Terra’s legendary winemaker Maggie Harrison’s (NYT gift link). Her brilliant, new members-only wine club, offers incredibly rare wines from around the world hand-selected by Maggie and Antica Terra wine director Tynan Pierce. The wines are delivered twice a year and membership also includes a digital wine hotline, offering a direct line for wine-related questions, advice, or recommendations, invitations to events across the country and so much more. It’s a perfect gift for someone looking to start a wine cellar, but has no idea where to start or for someone looking to deepen their wine knowledge or simply, impress friends at a dinner party. Sign up here.
🥂 Estelle Colored Champagne Coups in blush pink, because who doesn’t want rosé colored glasses? I know I do.
🎁 Lastly, it would be remiss to not offer a subscription to my own newsletter. If you enjoy being here and think a friend or relative would too, I’m offering 20% off yearly paid subscriptions through December 15. Heck, gift yourself! I thank you for your support! Click here to redeem.
Thank you, as always, for being here. Have a good rest of your week.
With love,
Colu x
Does the hand cream have much of a scent?
I just ordered a bunch of the lavender bee pollen rose petal bars from spring & mulberry for my loves in New York, they are impossibly beautiful, thank you! 💗 I’m not sure I feel a proficient enough cook yet to attempt the mussels, but who knows what the holidays will bring!