Magazine article Sunset

In the SUNSET KITCHEN

Magazine article Sunset

In the SUNSET KITCHEN

Article excerpt

OUTDOOR STYLE

Feelin' the heat

Yes, a wood-fired oven is an investment, but it pays off in decades of amazing outdoor parties. Our pick: the Fomo Piombo, newly installed at our Cornerstone campus (comerstonesonoma. com). Handcrafted in American Canyon, California, the domes are made of fire bricks rather than cast concrete as some ovens are, so they hold heat longer and won't crack. Ovens come with a lifetime guarantee. From $S,600; shown here, 42-in. copper tile with copper base, $8,400; fomopiombo.com.

Roasted Mussels with Persillade

SERVES 2 AS A MAIN DISH OR 4 AS A FIRST COURSE 25 MINUTES

Christen your wood-fired oven with this recipe from Bobby Masullo of Masullo restaurant in Sacramento: mussels bathed in a French parsley-and-garlic sauce called persillade. A covered grill will work as well.

Leaves from 1 bunch flatleaf parsley

1 garlic clove

5 drained oil-packed anchovy fillets

10 tbsp. extra-virgin olive oil

2 shallots, sliced

2 tbsp. salted butter or more olive oil

½ cup dry white wine

2 tbsp. lemon juice

1 ¾ lbs. mussels, beards pulled off, scrubbed

1. Heat a wood-fired pizza oven to 700° to 800° or a gas or charcoal grill to very high (about 600°).

2. Pulse parsley, garlic, anchovies, and VÎ cup oil in a food processor until fairly smooth. Add remaining 2 tbsp. oil; set persillade aside.

3. In a medium frying pan, sauté shallots in butter until softened, 3 minutes. Add wine and cook, stirring often, until reduced to 2 to 3 tbsp., 3 to S minutes. Stir in lemon juice and simmer briefly, then set mixture aside. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.