{"id":17467,"date":"2018-06-04T00:24:27","date_gmt":"2018-06-04T00:24:27","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17467"},"modified":"2018-06-04T00:24:27","modified_gmt":"2018-06-04T00:24:27","slug":"mussels-with-lovage-wine-tomatoes-shallot-crusty-bread","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17467","title":{"rendered":"mussels with lovage, wine, tomatoes, shallot; crusty bread"},"content":{"rendered":"

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A bowl of steamed mussels is one of the most satisfying one-dish meals you can place before guests, and it’s also one of the easiest. I’ve been using the same recipe for years, and I really should come up with a new one. But this one is so good, and I bring these beautiful bivalves home so seldom (I don’t know why), that there’s not much motivation to look for another.<\/p>\n

This dish is perfect for a hot evening, since the entire process requires less that the heat (a burner on top of the stove) be on for than 5 minutes.\u00a0I found the recipe\u00a0in the New York Times<\/a>, where it was described as adapted by Sara Dickerman from\u00a0\u201cThe Herbal Kitchen,\u201d by Jerry Traunfeld.<\/p>\n

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.<\/p>\n

The mussels were fresh, and seemed just about perfect, their little shells snapped tightly closed, until they had been steamed (we didn’t lose a single one).\u00a0 Also, there were almost no beards to be trimmed (apparently they were all boy mussels or pre-teens).<\/p>\n

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The tomatoes were spectacular, as I had come to expect from this farmer, over several years.<\/p>\n

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