Type: Seafood

Classic moules mariniere gets a twist with vermouth and basil.

This Ligurian dish became popular on the docks of San Francisco, where Italian immigrant fisherman would pool their leftover catch together into a pot to make this tomato-based seafood stew (Cioppino is said to come from the Ligurian word for ‘chopped’). This is my version and once you have prepared the seafood, cooking takes minutes. The crusty parmesan rolls are just what you need to soak up those irresistible juices.