{"id":63572,"date":"2022-08-01T20:50:18","date_gmt":"2022-08-02T00:50:18","guid":{"rendered":"https:\/\/www.themainemag.com\/?p=63572"},"modified":"2022-08-01T20:50:20","modified_gmt":"2022-08-02T00:50:20","slug":"for-the-love-of-shellfish","status":"publish","type":"post","link":"https:\/\/www.themainemag.com\/for-the-love-of-shellfish\/","title":{"rendered":"For the Love of Shellfish"},"content":{"rendered":"\n
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When they\u2019re available, small fingerling potatoes are perfect for this recipe. Otherwise small red or white potatoes work well, cut into smaller pieces as needed for even cooking. To temper the heat of the chiles, you can remove the seeds from the slices. You can also use a milder chile instead, such as Anaheim. This can be served in small portions as a sort of tapas offering with drinks, or for two as a main course with saut\u00e9ed zucchini or another green vegetable alongside. Makes two main courses or six appetizer servings.<\/p>\n\n\n\n

INGREDIENTS<\/h2>\n\n\n\n
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12 ounces fingerling or other small potatoes, scrubbed<\/p>\n\n\n\n

2 to 3 medium jalape\u00f1os, trimmed and cut into 1\u20444-inch slices (seeded if you like)<\/p>\n\n\n\n

2 tablespoons mild olive oil<\/p>\n\n\n\n

1\u20444 teaspoon kosher salt<\/p>\n\n\n\n

Freshly ground black pepper<\/p>\n\n\n\n

21\u20442 pounds live mussels, scrubbed and debearded<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

INSTRUCTIONS<\/h2>\n\n\n\n

Preheat the oven to 475\u00baF.<\/p>\n\n\n\n

Depending on the size and shape of the potatoes you\u2019re using, cut them into pieces as needed: larger fingerlings in half lengthwise and\/or across into pieces about 11\u20442 <\/strong>inches long; round potatoes in half or quarters. Small fingerlings or little \u201cnugget\u201d potatoes can be cooked as is.<\/p>\n\n\n\n

Put the potatoes in a steamer rack in a medium saucepan set above a couple of inches of water. Cover, bring the water to a boil, and steam until the potatoes are about half cooked: a paring knife should pierce with a little resistance, 7 to 10 minutes. Remove the potatoes from the steamer and set aside to cool and dry.<\/p>\n\n\n\n

Combine the potatoes and jalape\u00f1o slices in a 9 x 13-inch baking dish and drizzle
the oil over, then add the salt and a few grindings of black pepper. Gently toss well so the vegetables are evenly coated in oil. Spread them in a relatively even layer and roast until the potatoes are partly browned and the jalape\u00f1os are mostly tender, 10 to 12 minutes.<\/p>\n\n\n\n

Remove the baking dish from the oven and add the mussels in a relatively even layer.<\/p>\n\n\n\n

Return the baking dish to the oven and roast until the mussels have opened, 6 to 8 minutes.<\/p>\n\n\n\n

Scoop the mussels (discarding any that did not open), potatoes, and jalape\u00f1os into shallow bowls, spoon the cooking liquids over, and serve right away.<\/p>\n\n\n\n

Excerpted from Shellfish <\/em>by Cynthia Nims (Sasquatch Books, 2022). Reprinted with permission from the publisher.<\/strong><\/p>\n\n\n\t\t

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