Coconut mussels and scallops on gingered farro with kale
Alcoholic beverages
I turned what is usually a condiment into a complex, chewy platform for some delicate shellfish. I had some of the farro left over which made a great lunch on its own but could also be topped with chicken, tofu or shrimp. The best part is that, though there is some prep and a few steps, the bulk of the recipe was done in one pot.
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