mussels steamed with lovage, wine, tomatoes, fresh shallot


These steamed mussels are perfect for a hot evening, since the entire process requires less than 5 minutes above a flame. I found the recipe in the New York Times, where it was described as adapted by Sara Dickerman from “The Herbal Kitchen,” by Jerry Traunfeld.

There are also few ingredients, with little preparation needed (what there is to do is very easy and can be done leisurely), and everything goes into the pot at once.

It’s also a just plain perfect meal, especially if the ingredients are really, really good, as they all were here.

[oddly, while the image above doesn’t show it, but there was plenty of luscious broth, which is pretty much what this dish is all about]