Seamus Mullen’s health troubles have gotten a lot of press lately, but his cooking at Suba, his newly opened “modern Spanish” restaurant on Ludlow Street, hasn’t gotten nearly enough. Tonight, for example, Mullen is serving mariscos y verduras (shellfish and green vegetables), an updated Basque summer standard. “With the weather in the nineties, I wanted to do something that was fresh and light, but that also had a very, very deep flavor,” Mullen says. “I like this, too, because basically everything in it is in season and locally sourced, but it’s totally true to Spanish cooking – except for the Meyer-lemon vinaigrette. But that goes so well with it.” A diver scallop, some littleneck clams, rock shrimp, and cockles are steamed in Txakoli wine, and the resulting liquid is mixed with a broth of fish stock and fresh herbs, and used to quickly cook sugar snap peas, snow peas, and cranberry beans. The dish is topped with some borage flowers and served as a first course for $15. Mullen suggests drinking the Txakoli, an effervescent spirit, with it.
Basque in the glory of Spanish cooking — with New York products.haha Photo: Melissa Hom