Friday was a very hot day, and I lost a few of mussels on my way back home from the Greenmarket. I ended up able to steam only about a pound and a quarter rather than the two pounds I had wanted to serve, probably because someone forgot to ask the fish seller for ice to go. I had already diced enough heirloom tomatoes for the full recipe, but I reduced the amounts of everything else – perhaps with the exception of the wonderful bread with which we accompanied it. We still had a an excellent entrée, one we seem to never tire of, and we didn’t even feel we had to go on to another course.
Did I say these mussels were big? I think they were probably the largest black bivalves I’d ever put into a bowl.
- almost enough large mussels, purchased from Pura Vida Fisheries in the Union Square Greenmarket, scrubbed and de-bearded, then combined in a large heavy enameled pot with two cups of a variety of halved heirloom tomatoes from S & S.O. Produce and Toigo Orchards, half a cup of good white wine, a few tablespoons of chopped shallot from John D. Madura Farm, three tablespoons of butter, a generous amount of freshly-ground black pepper, and some coarsely-chopped lovage, also from Berried Treasures, everything steamed over high heat for a few minutes, and served with thick slices of Trucio from Sullivan Street Bakery (a superb rustic sourdough country bread with a dark crust)
- the wine was a Spanish white, Finca Os Cobatos Godello Monterrei 2013, from Galicia