fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron broth

a few servings of pappardelle or fettuccine
small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)
pinch saffron threads
1 or 2 small shallots, diced (optional, not pictured)
several garlic cloves, minced
pound of shelled shrimp
chunk of salted butter
salt
crushed peppercorns or red pepper flakes
olive oil
small cup white wine

Cook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.
Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.
Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.
Add shrimp and garlic to pan, and sprinkle with salt.
Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.
Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.
After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.
Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.
Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.

Live farm-raised mussels are surprisingly affordable — I got these for $2.50/lb! Awesome news, because mussels are nutrient-dense and especially rich in brain-boosting B12 and omega-3s. They’re also comparatively ethical (can be raised sustainably/lower impact) for farm-raised seafood. And mussels have an incredibly sductive, yonic shape. And they are very easy to make. So, overall, a great way to treat yourself & impress cuties on a budget! I doubled the recipe to serve three hungry people. If you don’t drink white wine or want to avoid alcohol, I would suggest finding a different recipe (try one that uses clam juice) as this one is a bit boozy. Mussels with white wine herbed butter sauce(serves 2) 2 lbs live farm raised de-bearded mussels2 cups (half bottle) white wine like pinot grigio or sauvignon blanc1/4 cup (half stick) butter1/4 cup olive oil6 cloves garlic, mincedmixed minced herbs (try thyme, parsley, and basil)salt & pepper to tastea crusty loaf or baguette of bread Start by scrubbing the mussels down with a stiff brush under warm water to remove any gritty stuff. If mussels still have beards, ask the internet how to remove them. Discard any mussels that are open and don’t shut when tapped. Place mussels aside.Heat butter & oil in a large, heavy pot. Add herbs & garlic and stir frequently for about 3 minutes.Add wine to pot and stir occasionally until a soft rolling boil forms.Gently add mussels to the pot. Mix them around a bit and cover with a tight fitting lid.Let mussels steam for 8-10 minutes, stirring quickly once or twice.While they mussels cook, toast your bread at 350. Remove the mussel pot from the heat & serve immediately with toast!
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Live farm-raised mussels are surprisingly affordable — I got these for $2.50/lb! Awesome news, because mussels are nutrient-dense and especially rich in brain-boosting B12 and omega-3s. They’re also comparatively ethical (can be raised sustainably/lower impact) for farm-raised seafood. And mussels have an incredibly sductive, yonic shape. And they are very easy to make. So, overall, a great way to treat yourself & impress cuties on a budget! I doubled the recipe to serve three hungry people. If you don’t drink white wine or want to avoid alcohol, I would suggest finding a different recipe (try one that uses clam juice) as this one is a bit boozy. Mussels with white wine herbed butter sauce(serves 2) 2 lbs live farm raised de-bearded mussels2 cups (half bottle) white wine like pinot grigio or sauvignon blanc1/4 cup (half stick) butter1/4 cup olive oil6 cloves garlic, mincedmixed minced herbs (try thyme, parsley, and basil)salt & pepper to tastea crusty loaf or baguette of bread Start by scrubbing the mussels down with a stiff brush under warm water to remove any gritty stuff. If mussels still have beards, ask the internet how to remove them. Discard any mussels that are open and don’t shut when tapped. Place mussels aside.Heat butter & oil in a large, heavy pot. Add herbs & garlic and stir frequently for about 3 minutes.Add wine to pot and stir occasionally until a soft rolling boil forms.Gently add mussels to the pot. Mix them around a bit and cover with a tight fitting lid.Let mussels steam for 8-10 minutes, stirring quickly once or twice.While they mussels cook, toast your bread at 350. Remove the mussel pot from the heat & serve immediately with toast!
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Live farm-raised mussels are surprisingly affordable — I got these for $2.50/lb! Awesome news, because mussels are nutrient-dense and especially rich in brain-boosting B12 and omega-3s. They’re also comparatively ethical (can be raised sustainably/lower impact) for farm-raised seafood. And mussels have an incredibly sductive, yonic shape. And they are very easy to make. So, overall, a great way to treat yourself & impress cuties on a budget! I doubled the recipe to serve three hungry people. If you don’t drink white wine or want to avoid alcohol, I would suggest finding a different recipe (try one that uses clam juice) as this one is a bit boozy. Mussels with white wine herbed butter sauce(serves 2) 2 lbs live farm raised de-bearded mussels2 cups (half bottle) white wine like pinot grigio or sauvignon blanc1/4 cup (half stick) butter1/4 cup olive oil6 cloves garlic, mincedmixed minced herbs (try thyme, parsley, and basil)salt & pepper to tastea crusty loaf or baguette of bread Start by scrubbing the mussels down with a stiff brush under warm water to remove any gritty stuff. If mussels still have beards, ask the internet how to remove them. Discard any mussels that are open and don’t shut when tapped. Place mussels aside.Heat butter & oil in a large, heavy pot. Add herbs & garlic and stir frequently for about 3 minutes.Add wine to pot and stir occasionally until a soft rolling boil forms.Gently add mussels to the pot. Mix them around a bit and cover with a tight fitting lid.Let mussels steam for 8-10 minutes, stirring quickly once or twice.While they mussels cook, toast your bread at 350. Remove the mussel pot from the heat & serve immediately with toast!
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Live farm-raised mussels are surprisingly affordable — I got these for $2.50/lb! Awesome news, because mussels are nutrient-dense and especially rich in brain-boosting B12 and omega-3s. They’re also comparatively ethical (can be raised sustainably/lower impact) for farm-raised seafood. And mussels have an incredibly sductive, yonic shape. And they are very easy to make. So, overall, a great way to treat yourself & impress cuties on a budget! I doubled the recipe to serve three hungry people. If you don’t drink white wine or want to avoid alcohol, I would suggest finding a different recipe (try one that uses clam juice) as this one is a bit boozy. Mussels with white wine herbed butter sauce(serves 2) 2 lbs live farm raised de-bearded mussels2 cups (half bottle) white wine like pinot grigio or sauvignon blanc1/4 cup (half stick) butter1/4 cup olive oil6 cloves garlic, mincedmixed minced herbs (try thyme, parsley, and basil)salt & pepper to tastea crusty loaf or baguette of bread Start by scrubbing the mussels down with a stiff brush under warm water to remove any gritty stuff. If mussels still have beards, ask the internet how to remove them. Discard any mussels that are open and don’t shut when tapped. Place mussels aside.Heat butter & oil in a large, heavy pot. Add herbs & garlic and stir frequently for about 3 minutes.Add wine to pot and stir occasionally until a soft rolling boil forms.Gently add mussels to the pot. Mix them around a bit and cover with a tight fitting lid.Let mussels steam for 8-10 minutes, stirring quickly once or twice.While they mussels cook, toast your bread at 350. Remove the mussel pot from the heat & serve immediately with toast!
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Live farm-raised mussels are surprisingly affordable — I got these for $2.50/lb! Awesome news, because mussels are nutrient-dense and especially rich in brain-boosting B12 and omega-3s. They’re also comparatively ethical (can be raised sustainably/lower impact) for farm-raised seafood. And mussels have an incredibly sductive, yonic shape. And they are very easy to make. So, overall, a great way to treat yourself & impress cuties on a budget! I doubled the recipe to serve three hungry people. If you don’t drink white wine or want to avoid alcohol, I would suggest finding a different recipe (try one that uses clam juice) as this one is a bit boozy. Mussels with white wine herbed butter sauce(serves 2) 2 lbs live farm raised de-bearded mussels2 cups (half bottle) white wine like pinot grigio or sauvignon blanc1/4 cup (half stick) butter1/4 cup olive oil6 cloves garlic, mincedmixed minced herbs (try thyme, parsley, and basil)salt & pepper to tastea crusty loaf or baguette of bread Start by scrubbing the mussels down with a stiff brush under warm water to remove any gritty stuff. If mussels still have beards, ask the internet how to remove them. Discard any mussels that are open and don’t shut when tapped. Place mussels aside.Heat butter & oil in a large, heavy pot. Add herbs & garlic and stir frequently for about 3 minutes.Add wine to pot and stir occasionally until a soft rolling boil forms.Gently add mussels to the pot. Mix them around a bit and cover with a tight fitting lid.Let mussels steam for 8-10 minutes, stirring quickly once or twice.While they mussels cook, toast your bread at 350. Remove the mussel pot from the heat & serve immediately with toast!
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Live farm-raised mussels are surprisingly affordable — I got these for $2.50/lb! Awesome news, because mussels are nutrient-dense and especially rich in brain-boosting B12 and omega-3s. They’re also comparatively ethical (can be raised sustainably/lower impact) for farm-raised seafood. And mussels have an incredibly sductive, yonic shape. And they are very easy to make. So, overall, a great way to treat yourself & impress cuties on a budget! I doubled the recipe to serve three hungry people. If you don’t drink white wine or want to avoid alcohol, I would suggest finding a different recipe (try one that uses clam juice) as this one is a bit boozy. Mussels with white wine herbed butter sauce(serves 2) 2 lbs live farm raised de-bearded mussels2 cups (half bottle) white wine like pinot grigio or sauvignon blanc1/4 cup (half stick) butter1/4 cup olive oil6 cloves garlic, mincedmixed minced herbs (try thyme, parsley, and basil)salt & pepper to tastea crusty loaf or baguette of bread Start by scrubbing the mussels down with a stiff brush under warm water to remove any gritty stuff. If mussels still have beards, ask the internet how to remove them. Discard any mussels that are open and don’t shut when tapped. Place mussels aside.Heat butter & oil in a large, heavy pot. Add herbs & garlic and stir frequently for about 3 minutes.Add wine to pot and stir occasionally until a soft rolling boil forms.Gently add mussels to the pot. Mix them around a bit and cover with a tight fitting lid.Let mussels steam for 8-10 minutes, stirring quickly once or twice.While they mussels cook, toast your bread at 350. Remove the mussel pot from the heat & serve immediately with toast!
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Live farm-raised mussels are surprisingly affordable — I got these for $2.50/lb! Awesome news, because mussels are nutrient-dense and especially rich in brain-boosting B12 and omega-3s. They’re also comparatively ethical (can be raised sustainably/lower impact) for farm-raised seafood. And mussels have an incredibly sductive, yonic shape. And they are very easy to make. So, overall, a great way to treat yourself & impress cuties on a budget! I doubled the recipe to serve three hungry people. If you don’t drink white wine or want to avoid alcohol, I would suggest finding a different recipe (try one that uses clam juice) as this one is a bit boozy. Mussels with white wine herbed butter sauce(serves 2) 2 lbs live farm raised de-bearded mussels2 cups (half bottle) white wine like pinot grigio or sauvignon blanc1/4 cup (half stick) butter1/4 cup olive oil6 cloves garlic, mincedmixed minced herbs (try thyme, parsley, and basil)salt & pepper to tastea crusty loaf or baguette of bread Start by scrubbing the mussels down with a stiff brush under warm water to remove any gritty stuff. If mussels still have beards, ask the internet how to remove them. Discard any mussels that are open and don’t shut when tapped. Place mussels aside.Heat butter & oil in a large, heavy pot. Add herbs & garlic and stir frequently for about 3 minutes.Add wine to pot and stir occasionally until a soft rolling boil forms.Gently add mussels to the pot. Mix them around a bit and cover with a tight fitting lid.Let mussels steam for 8-10 minutes, stirring quickly once or twice.While they mussels cook, toast your bread at 350. Remove the mussel pot from the heat & serve immediately with toast!
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Live farm-raised mussels are surprisingly affordable — I got these for $2.50/lb! Awesome news, because mussels are nutrient-dense and especially rich in brain-boosting B12 and omega-3s. They’re also comparatively ethical (can be raised sustainably/lower impact) for farm-raised seafood. And mussels have an incredibly sductive, yonic shape. And they are very easy to make. So, overall, a great way to treat yourself & impress cuties on a budget! I doubled the recipe to serve three hungry people. If you don’t drink white wine or want to avoid alcohol, I would suggest finding a different recipe (try one that uses clam juice) as this one is a bit boozy. Mussels with white wine herbed butter sauce(serves 2) 2 lbs live farm raised de-bearded mussels2 cups (half bottle) white wine like pinot grigio or sauvignon blanc1/4 cup (half stick) butter1/4 cup olive oil6 cloves garlic, mincedmixed minced herbs (try thyme, parsley, and basil)salt & pepper to tastea crusty loaf or baguette of bread Start by scrubbing the mussels down with a stiff brush under warm water to remove any gritty stuff. If mussels still have beards, ask the internet how to remove them. Discard any mussels that are open and don’t shut when tapped. Place mussels aside.Heat butter & oil in a large, heavy pot. Add herbs & garlic and stir frequently for about 3 minutes.Add wine to pot and stir occasionally until a soft rolling boil forms.Gently add mussels to the pot. Mix them around a bit and cover with a tight fitting lid.Let mussels steam for 8-10 minutes, stirring quickly once or twice.While they mussels cook, toast your bread at 350. Remove the mussel pot from the heat & serve immediately with toast!
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Live farm-raised mussels are surprisingly affordable — I got these for $2.50/lb! Awesome news, because mussels are nutrient-dense and especially rich in brain-boosting B12 and omega-3s. They’re also comparatively ethical (can be raised sustainably/lower impact) for farm-raised seafood. And mussels have an incredibly sductive, yonic shape. And they are very easy to make. So, overall, a great way to treat yourself & impress cuties on a budget!
I doubled the recipe to serve three hungry people. If you don’t drink white wine or want to avoid alcohol, I would suggest finding a different recipe (try one that uses clam juice) as this one is a bit boozy.

Mussels with white wine herbed butter sauce
(serves 2)

2 lbs live farm raised de-bearded mussels
2 cups (half bottle) white wine like pinot grigio or sauvignon blanc
1/4 cup (half stick) butter
1/4 cup olive oil
6 cloves garlic, minced
mixed minced herbs (try thyme, parsley, and basil)
salt & pepper to taste
a crusty loaf or baguette of bread

Start by scrubbing the mussels down with a stiff brush under warm water to remove any gritty stuff. If mussels still have beards, ask the internet how to remove them. Discard any mussels that are open and don’t shut when tapped. Place mussels aside.
Heat butter & oil in a large, heavy pot. Add herbs & garlic and stir frequently for about 3 minutes.
Add wine to pot and stir occasionally until a soft rolling boil forms.
Gently add mussels to the pot. Mix them around a bit and cover with a tight fitting lid.
Let mussels steam for 8-10 minutes, stirring quickly once or twice.
While they mussels cook, toast your bread at 350.
Remove the mussel pot from the heat & serve immediately with toast!