Mussel

Sofrito is a sautéed vegetable mixture used as a seasoning in Spain, Italy and Latin America. This recipe can be prepared in 45 minutes or less.

Garlic is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. Start with a romaine salad tossed with Dijon vinaigrette, and pass rolls for dipping into the mussel broth. Lemon tarts from the bakery would be a nice finale.

Chef Jody Adams of Rialto at The Charles Hotel in Cambridge is famous for this type of rustic dish. At the restaurant she serves the stew on mashed potatoes.

Paper clips are useful for tightly sealing these simple appetizer packages. Foil is a good substitute for the parchment. (Paper clips are not necessary with foil; just crimp the edges to seal tightly.) Be sure to discard any mussels that do not open.

A rich-tasting low-fat chowder with lots of spicy curry flavor.

Active time: 35 min Start to finish: 35 min

This dish is named after the copper Portuguese cooking vessel, the cataplana, in which it is traditionally cooked.

This recipe can be prepared in 45 minutes or less.

Crusty bread, an arugula and endive salad with balsamic dressing, and lemon sorbet with chocolate-dipped biscotti turn this simple Italian dinner into a special one.

Active time: 45 min Start to finish: 45 min Servings: Serves 12 (as part of aïoli menu).

Crusty Italian bread and mixed greens with a red wine vinaigrette are good with the pasta. Afterward, put out big strawberries and bowls of mascarpone cheese (or sour cream) and brown sugar for dipping.