This recipe is based on the most common way to enjoy mussels, a la mariniere, steamed with shallots and white wine.
In a large bowl, sift the flour with the baking powder, salt, cinnamon, ginger, nutmeg and cloves.Add the brown sugar and mix very well.
Add the 6 tablespoons of butter and the oil and beat until the mixture resembles coarse meal.While beating constantly, slowly drizzle in the egg mixture until incorporated, then beat in the buttermilk mixture, scraping down the side and bottom of the bowl as necessary.. Scrape the batter into the prepared cake pans and bake for about 20 minutes, until the cakes feel bouncy and a tester inserted in the centers comes out clean.Transfer the cakes to a rack and let cool for 10 minutes.
Unmold the cakes and cool completely on the rack.Peel off the parchment paper..
Meanwhile, in a medium bowl, using a handheld mixer, beat the cream until medium peaks form.
Whisk the lemon curd to loosen it, then fold the whipped cream into the curd.“Fresh, summer veggies, a crispy, irresistible rice crust, fragrant saffron — I can't wait to serve this paella up family-style, on repeat.
It's the kind of rice dish that feels special and impressive, but actually relies on some pretty staple, accessible, quality ingredients (with easy swaps depending on what seasonal vegetables you've got on-hand).Rice is the star!” —.
Antara Sinha, editorial assistant.Pineapple Black Fried Rice.
(Editor: Durable Toolkits)