4. Divide the clams and sauce among 4 soup or pasta plates and serve with crusty bread to mop up the sauce.
Quick or Quicker Kimchi
1 small head napa cabbage (about 1 pound)
1/3 cup kosher salt
1/3 cup unseasoned rice vinegar
1 tablespoon sugar
1 teaspoon sweet or hot paprika
1/4 teaspoon cayenne pepper
1/2 medium red bell pepper
3 medium scallions
One 3-inch piece fresh ginger
1 garlic clove
1. Trim of the core end of the cabbage. Split each leaf lengthwise and cut it crosswise into 11 2-inch ribbons (about 4 cups). Combine the cabbage and salt in a nonreactive bowl and set aside at room temperature for 2 hours. Bring the vinegar, sugar, paprika, and cayenne to a boil over high heat in a small saucepan.
2. Meanwhile, finely chop the bell pepper (about 1/2 cup) and transfer it to a medium bowl. Trim and thinly slice the scallions (a heaping 1/3 cup) and peel and Microplane-grate the ginger (about 1 tablespoon); transfer each to the bowl with the bell pepper as it is prepared. Press the garlic (about 1 teaspoon) into the bowl.
3. Drain, rinse, and thoroughly dry the cabbage; add it to the bell pepper mixture along with the vinegar mixture and stir until thoroughly combined. Pack the kimchi into a nonreactive bowl or jar, cover, and refrigerate until you are ready to use it. Kimchi will keep in the refrigerator for about 1 week.
Quicker Kimchi: Drain, rinse, and thoroughly dry 1 cup sauerkraut. Prepare the recipe as above, substituting the sauerkraut for the salted cabbage with no standing time, and serve right away.
2 large tomatillos (about 6 to 7 ounces)
2 medium scallions
1 small jalapeno chile (make sure it has heat)
1/4 cup firmly packed fresh cilantro leaves and stems
2 tablespoons vegetable oil
2 teaspoons fresh lime juice
2 small garlic cloves
1/4 teaspoons kosher salt
freshly ground black pepper
1. Remove the papery husk, rinse, and thickly slice the tomatillos. Trim and thickly slice the white and light green parts of the scallions (about 1/4 cup) and coarsely chop the jalapeno (about 2 teaspoons). Transfer the tomatillos, scallions, jalapeno, and cilantro to a food processor fitted with the chopping blade. Add the vegetable oil and lime juice and press in the garlic (about 2 teaspoons).
2. Pulse until the mixture is finely chopped. Add the salt and pepper to taste. Transfer to a bowl cover and refrigerate until ready to use. Or freeze in 1/4-cup packages for later use.
Steamed mussels with hot sausage
3.5 pounds mussels (preferably cultivated)
1 large onion
1/4 cup extra virgin olive oil
1 garlic clove
8 ounces hot Italian sausage (or sweet if you prefer)
1 cup dry white or red wine
1/2 teaspoon freshly grated orange zest
1/2 cup fresh flat-leaf parsley leaves
Toasted or grilled French bread, as an accompaniment
1. Scrub the mussels with a brush under cold water and remove the beards. Discard any mussels that won't close. Chop the onion (about 2 cups)
2. Heat the olive oil in a large, deep saucepan or Dutch oven over medium heat until hot. Reduce the heat to medium-low; add the onion and cook for 5 minutes, or until it has softened.Press in the garlic (about 1 teaspoon) and saute for 1 minute more.
3. Remove the sausage from the casings and crumble it into the onion mixture. Cook, breaking up any large pieces of sausage, for about 5 minutes, or until it is no longer pink.
4. Add the mussels, wine, and orange zest to the saucepan. Cover and cook for 4 to 6 minutes or until the mussels just open. check frequently and transfer the mussels to a bowl as they open. Discard any mussels that don't open after 6 to 8 minutes.
5. Chop the parsley (about 1/4 cup). Divide the mussels among 4 dishes, ladling some of the sauce over each portion. Top each with chopped fresh parsley and serve with toasted or grilled French bread.