AWESOME SAUCE The compound butter comes together quickly. As it melts, it releases its seasonings, bringing nuance and depth of flavor.
Photo: JENNY HUANG FOR THE WALL STREET JOURNAL, FOOD STYLING BY TYNA HOANG, PROP STYLING BY SOPHIE STRANGIO
The Chef: Frédéric Eliot
Illustration: Michael Howeler
His Restaurants: Fore Street, Scales and Street and Co., all in Portland, Maine
What He’s Known For: Doing right by Portland’s extraordinary local seafood and produce. Weaving French techniques into classic New England dishes. Celebrating Maine’s seasonal rhythms.
THOUGH THE MENU at Fore Street in Portland, Maine, changes constantly according to what’s in season, best and freshest, it’s a good bet you’ll always find mussels there. “They grow just a few miles away, on Casco Bay,” said the restaurant’s French-born chef, Frédéric Eliot. “I’m sure other French people will argue with me, but these are, hands down, the best I’ve ever had, big and sweet.”
In Mr. Eliot’s third Slow Food Fast recipe, mussels steam open along with a glug of herbal vermouth and a compound butter seasoned with toasted almonds, basil, parsley and chives. Together the seasoned butter and the vermouth form a rich broth in the pan along with the drippings from the shellfish. “They bring out a certain sweetness and nuttiness in the mussels,” Mr. Eliot said.
It all comes together pretty effortlessly, though Mr. Eliot did caution against overcrowding the pan as the mussels steam; otherwise some will overcook and shrivel while others will fail to properly firm up or even open. You’ll likely need to cook in a couple batches to keep the mussels in a single layer—no stacking.
“You want the shells to open and the meat to get plump,” Mr. Eliot said. The second that happens, pour the mussels into a bowl along with their delicious broth, and make sure there’s bread on the table to mop it all up.
To explore and search through all our recipes, check out the new WSJ Recipes page.
—Kitty Greenwald is a chef, food writer and the co-author of ‘Slow Fires’ (Clarkson Potter)
SHARE YOUR THOUGHTS
Share your experience with this recipe. Did you make any adaptations? How did you serve it? Join the conversation below.
There's still corn to shuck, meats to be grilled and cold, creamy desserts to eat hastily before they melt. The sun is still blazing and we're menu planning for Labor Day weekend.
To keep that summer spread interesting, opt for some flavorful spins on the classics. We've rounded up some of our favorite chefs' go-to recipes for warm-weather entertaining, and we guarantee these dishes will exceed guests' expectations.
It's the unofficial end of this sunny season, so we're cranking the heat on the grill all the way up.
If the Labor Day menu is diving towards summer seafood, try Alex Guarnaschelli's irresistibly creamy crab dip. Great for entertaining, it's versatile and can be made as spicy (or mild) as the host prefers.
Lauren Zasar
This recipe is as seasonal as it gets! Tomatoes are at their peak right now, and so is sweet and juicy corn. It couldn't be a better time to throw all these seasonal vegetables together to make a delicious salad with a little Middle Eastern flair, thanks to the grilled halloumi.
Courtesy Valerie Bertinelli
No mayo alert! This Japanese-inspired pasta salad is filled with edamame, carrots and bell peppers, and its dressing is made with miso, ginger, soy and sesame. It gets better as it sits, which means it's perfect for picnics.
Anthony Michael Contrino
Caramelizing onions and bacon together is the secret to this creamy dip that's a winner for any festivity. It's incredible on its own or topped with some mozzarella and broiled before guests arrive. It'll prep their appetites for all the smoky meats to come!
Nathan Congleton / TODAY
Ensure your veggie sides stay tender and crisp without them all mushing together in a bowl. Al's grilled vegetable skewers are the versatile side dish for any type of main dish at a barbecue. They're light and Labor Day-friendly, as the zucchini, summer squash and tomato are typically at peak season during this time.
TODAY
This is not your usual potato salad. Bright spring onions, sweet blueberries and the smokiness they get from being cooked on the grill make this light and crispy side dish wonderfully unexpected and delicious. It's an ideal fix for folks who don't enjoy the mayo-based version.
Nathan Congleton / TODAY
It's all about the butter, baby. Grab sweet corn in season from your local market, then take it up a notch for the party with flavors of sweet, spicy, smoky and salty.
Courtesy Valerie Bertinelli
Valerie Bertinelli's go-to recipe for warm-weather gatherings, this recipe no-cook, full of flavor and only requires a few ingredients. All the elements pair so well together and make for an easy and impressive starter or side dish.
Joy Bauer
This simple finger food looks glamorous and impressive but is super easy to make. Zucchini has a subtle earthy flavor that perfectly complements the light ricotta cheese filling. The basil leaves offer a pop of fresh, pungent, peppery and aromatic flair for the perfect end of summer app.
Peruvian-style adobo sauce will transform plain, old grilled chicken into a mouthwatering masterpiece. The recipe features the unexpected sweetness of rice vinegar along with West African palm sugar, which coats each thigh in a rich, caramel flavor.
Nathan Congleton / TODAY
When you're cooking for a group with a bunch of sides and fixings, grilled ribs always encapsulate that summer feeling. Chef D baths his in a wet rub before grilling to ensure every taste bud's expectations are exceeded.
Nina Compton
Hot dogs and … mustard? Ketchup? Not this year! Enjoy Nina Compton's fun Caribbean twist on the cookout classic with her simple yet exceptional recipe. In addition to her refreshingly tropical hot-dog topping, she serves the main with a Creole potato salad that's too good to skip.
Speaking of teaching an old (hot) dog new tricks, Anthony Contrino's make-ahead giardiniera relish is a wonderful way to impress Labor Day guests. The giardiniera, which loosely translates to "gardener" in Italian, needs to sit at least two hours (ideally overnight) before serving, making this the perfect make-ahead barbecue condiment.
Nathan Congleton/TODAY
Frogmore stew is a one-pot mix — a "boil" — of the low country's peak summer offerings. You don't need to do much more than find the best ingredients and make them sing in this easy recipe that is truly a summer celebration experience.
The Grill Dads
This dish tastes like summer, with smoky and crispy grilled chicken, sweet tomatoes and creamy cheese. It’s an appetizer, salad and main course all in one.
Nathan Congleton / TODAY
Want that sweet, smoky tang of barbecue but weary of heavier meats? Sunny Anderson has a solution: barbecue salmon. Salmon, a great fish for a crowd because it's hearty and not too pricey, gets basked in all the right flavors. When you follow the expert fish grilling tips, you'll find it simple to get those perfect sear marks.
Steven Randazzo
Grill up all your favorite end-of-summer veggies in this take on Spanish paella that's perfect for a vegetarian Labor Day spread. The grill's open flame adds a natural smokiness to this impressive dish that is filling enough to feed a crowd as the main star or as a hearty, all-in-one side dish.
Nathan Congleton / TODAY
For those who want a more traditional Labor Day menu, this burger recipe is a must! Why? Because Laura Vitale shares how to mold the patties with less-fuss — and fast! With only six minutes of cook time, these tasty burgers won't require much time spent over the hot grill, so everyone can enjoy the party.
Getty Images
Al uses olive oil with a high smoke point in his marinade so that the shrimp doesn't burn, keeping the shell on to ensure the smokiest flavor possible.
Alanna Hale / At Home with Natalie: Simple Recipes for Healthy Living from My Family's Kitchen to Yours
This prep-ahead steak is great for entertaining. Set the meat in the marinade and prep the zesty chimichurri sauce the day before (it gets even better as it sits!) to make grilling and serving steak a cinch when it's time for the Labor Day fun to begin.
Pre-made cookies and store-bought ice cream make a lovely and easy dessert. Assemble it ahead of time and let it chill in the freezer until you're ready to dig in. Topped with some fresh strawberries, everyone will think you've become a gourmet pastry chef (we won't tell if you don't!).
Courtesy Will Coleman
"Cornbread and sweet potatoes were two things that could consistently be found at my dinner table growing up. These two dishes were a crucial staple on the plates of my ancestors — and this dish reimagines them by combining them," Will Coleman says about his cobbler, which starts with warm spices, maple syrup, sweet potatoes, plums and blackberries and ends with a cornbread crumble.
Elena Besser
Sometimes a summer gathering just needs popsicles! Instead of store bought, try this four-ingredient recipe made with fresh ingredients like pink coconut water, lemons, agave nectar and a pinch of salt to balance out the acidity.
Elena Besser
Celebrate the bounty of summer with this foolproof dessert that's easy to prepare and bubbling over with beauty. Guests can scoop out their slice and, when it's topped with cool vanilla ice cream, they'll be begging for seconds.
Nathan Congleton / TODAY
When you can't decide between a dessert and a cheese course, make this dish. It's a little savory, a little sweet, and perfectly balanced. It's just the thing when the grill's been fired up all day but you're not quite ready to let those hot coals go.
Nathan Congleton / TODAY
This is slab pie, meant to feed a crowd and usually a rustic affair, is beautiful inside and out. And the beautiful lattice on top of the pie filled with one of summer's favorite fruits is a showstopper.
“For a lot of people, especially musicians and food-and-bev people, the new normal seems like double the amount of work that it used to be,” said local indie musician Greg Keys. “We had that whole year off. We were stressed out, wondering if we had to switch careers. We have to be on the scene, […]
Twitter's latest beta update introduces support for providing content creators with Bitcoin tips using the "Tip Jar" feature that Twitter introduced earlier this year. Bitcoin isn't yet available to select as a tip option for beta users, but code in the beta suggests that Twitter is in the process of rolling it out.
When the Tip Jar was first introduced, Twitter allowed users to add Bandcamp, Cash App, Patreon, PayPal and Venmo links to their Twitter profile, but soon, there will be a Bitcoin option. The addition of a Bitcoin tipping option comes after Twitter CEO Jack Dorsey told investors in July that Bitcoin was important to the company and would be coming to the Tip Jar in the future.
Details in the latest Twitter beta indicate that users will be directed through a Bitcoin tutorial that includes details on the Bitcoin Lightning Network and custodial and non-custodial Bitcoin wallets.
Twitter gives Strike, Blue Wallet and Wallet of Satoshi as examples of custodial wallets and Muun, Breez, Phoenix and Zap as examples of non-custodial wallets. Twitter also informs users that a Strike account is required. "We use Strike to generate Bitcoin Lightning invoices so you'll need to connect your account to accept Bitcoin tips" reads the text.
Twitter also appears to be working on "Cheer," "Haha," "Hmm," "Like," and "Sad" reactions to tweets that users will be able to activate using a press and hold gesture on the current like button.
Bitcoin support for tips is limited to the Twitter beta at this time and is not yet available for all beta users, so it is not yet clear when the Bitcoin feature will see an official release. There's also no word just yet on when the new reactions will launch.
The data is in and we're a bit puzzled to be honest: It seems comfort food season started WAY early this year. While we wait for anything less than boiling temps and humid days, our most popular recipes are snugglier than we ever saw coming. Throughout August we all warmed our souls with hot bowls of sweet potato grits and endless helpings of veggie cassoulet studded with crispy Gruyère bits. And when that wasn't quite cheesy enough, we turned to these crunchy, gravity-defying mozzarella fritters. Unsurprisingly, no savory situation could evoke peak comfort food vibes without a follow-up scoop of classic banana pudding or a sticky slice of peach pie. So forget what you heard on the daily forecast, we predict a 100 percent chance of cozy meals beginning…right now. Here are our most popular recipes from August—starting with No. 1.
/article-new/2021/03/Twitter-Feature.jpg?lossy)
/article-new/2021/08/twitter-reactions-beta.jpg?lossy){kind=small}
