Can you share your unique perspective on shellfish and how you apply the traditional “r” rule in your cooking?

Definitely! While the “r” rule suggests eating shellfish only in months that have an “r,” I prefer to follow the “s” rule instead. This means I focus on seasonal and sustainably sourced shellfish, regardless of the month. For example, when you prepare steamed mussels, they typically take less than 15 minutes to cook, making them a quick and perfect choice for a September dinner.

What led you to use Lapsang souchong tea in your spicy-smoky broth for mussels?

Lapsang souchong tea might appear to be an unusual choice, but it’s an excellent flavor booster. It adds smokiness without the need for grilling or a fire, so I always recommend keeping it in your pantry. It pairs wonderfully with a freshly baked baguette, enhancing the overall experience.

Can you describe your process for making mussels in that spicy-smoky broth?

Of course! First, rinse the mussels under cold water. In a medium saucepan over medium-high heat, add olive oil and Thai red curry paste, frying until it starts to stick. Then, add garlic, shallots, leeks, brown sugar, and your seasonings, cooking until they soften. Next, toss in the mussels, tea bags, and some water, cover it up, and let them steam until they open. Finally, stir in some mayonnaise, lime juice, and half of the dill before serving.

Now, let’s discuss your mussels alla vodka. What sets this dish apart?

The mussels alla vodka beautifully combines Italian and American flavors, featuring late-summer tomatoes and fresh basil with fall seafood. What’s amazing is that despite tasting like it’s been simmering for ages, you can have it ready in under 15 minutes.

Can you walk us through the cooking process for the mussels alla vodka?

Absolutely! Start with a large saucepan, heating butter, garlic, fennel seeds, and chili flakes until they turn golden. Then, mix in crushed tomatoes, oregano, vodka, and seasoning, simmering until it thickens slightly. Once that’s done, add the mussels, cover, and give the pan a shake until they open. Finish off with double cream, lemon juice, and fresh basil. It’s best served directly from the pot, topped with parmesan and extra basil, alongside some bread for dipping.

What do you hope people take away from these dishes?

I want people to enjoy the experience of cooking with fresh, sustainable ingredients and to see how quick and gratifying seafood can be. Sharing these meals with friends and family can create wonderful memories around the table.