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Super Bowl: Crab Cioppino, Orange & Red Pepper Rouille, Mussels & Clams and Crab Toast

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Tasting Notes

Tired of serving the same old bowl of chili every Super Bowl Sunday?

This year, mix it up with Michael Mina’s spicy, succulent crab cioppino. Inspired by Michael’s hometown team, the 49ers, this San Francisco stew starts with an intensely tasty crab broth. The shells of Dungeness crabs bring rich seafaring flavor, while sweet leeks and sweetly acidic orange juice amplify the crab’s sweetness. Chile peppers balance that sweetness by kicking up the heat. Crab legs and simply steamed clams and mussels give the dish both freshness and heft, but the biggest score here might be the sourdough toasts, topped with fresh-picked crabmeat that’s dressed in a rich, creamy, garlicky rouille – we can’t imagine a better vessel for sopping up the broth.

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