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| Below you can check out the cover recipe from our April 2008 issue as well as cibo's other delicious and helpful features! | |
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table of contents
editor’s letter |
02 |
wine file |
10 |
index/cover recipe |
03 |
travel |
11 |
snacks |
04 |
cibo social |
12 |
spotlight |
05 |
vegetarian |
13 |
how to |
06 |
did you know |
14 |
fast & simple |
07 |
on cibo |
15 |
fusion |
09 |
For almost all of the recipes in cibo you will need a few basic tools, such as measuring cups and spoons, a chef’s knife and a wooden spoon. Having these items on hand will make your cooking experience even easier. In addition, some of the recipes have Replace and Remove suggestions, for you to alter the recipe to your taste or to what is available at your local supermarket. To complete your food experience we have also included wine suggestions.
Buon Appetito!
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 peppery mussels  |
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3 tbsp. extra-virgin olive oil |
½ c. white wine |
1 In a large skillet over medium heat, warm the olive oil. 2 Add the garlic and cook until golden. 3 Add the tomatoes and cook for 2 minutes. 4 Add the mussels and wine and raise the heat. Cook, covered, for about 5 minutes, or until the mussels open. Discard any mussels that do not open. 5 Season generously with freshly ground pepper and serve immediately accompanied by toasted bread, if desired. Serves 4
Remove: white wine
Replace: freshly ground pepper with hot red pepper flakes
A light to medium-bodied white wine, such as Pinot Grigio
