{"id":23075,"date":"2019-06-17T22:42:18","date_gmt":"2019-06-17T22:42:18","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23075"},"modified":"2019-06-17T22:42:18","modified_gmt":"2019-06-17T22:42:18","slug":"mussels-lovage-chili-wine-tomatoes-shallot-seedy-bread","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23075","title":{"rendered":"mussels, lovage, chili, wine, tomatoes, shallot; seedy bread"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23102\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/mussels.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Ahhhh.<\/p>\n<p>Even if for some reason the mussels themselves were claimed by another, the diner who got the the soup would be the winner. There&#8217;s nothing like mussel broth. Nothing.<\/p>\n<p>Before the dinner itself we enjoyed a refreshing, fascinating natural wine with some breadsticks from Buon Italia.<\/p>\n<ul>\n<li>the wine was the sparkling version of a very refreshing New York (<a href=\"https:\/\/en.wikipedia.org\/wiki\/Piquette\"><em>piquette<\/em><\/a>),\u00a0<a href=\"https:\/\/chambers.st\/7WviO\">Piquette Traminette<\/a>, from\u00a0<a href=\"https:\/\/www.wildarcfarm.com\/\">Wild Arc Farm\u00a0<\/a><\/li>\n<\/ul>\n<p>The main, and only, course consisted of local mussels and the things that were enjoyed with them. The image below is of the inside of the pot before the bivalves were added, and just before the butter had completely melted.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23107\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/mussel_pot.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>In a dish like this the vegetables are clearly as important as the mussels, and here all were excellent, and from local farms.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23109\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/shallots_Quarton_Farm.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23110\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/best_cherry_tomatoes_stems.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>a little more than two and a half pounds of mussels,\u00a0purchased from Pura Vida Seafood in the Union Square Greenmarket early that afternoon, scrubbed, and de-bearded where necessary, combined\u00a0in\u00a0a large heavy enameled pot (a \u2018dutch oven\u2019 in fact) with over two cups of halved cherry tomatoes from Stokes Farm that are appropriately named, \u2018The Best Cherry Tomatoes\u2019, a little more than half a cup of a good white wine, a Rh\u00f4ne\/<a href=\"https:\/\/en.wikipedia.org\/wiki\/Costi%C3%A8res_de_N%C3%AEmes_AOC\">Costi\u00e8res de N\u00eemes<\/a>) white,\u00a0<a href=\"http:\/\/www.copakewineworks.com\/20-and-under\/products\/chateau-saint-cyrgues-costieres-de-nimes-blanc-2017\">Ch\u00e2teau Saint-Cyrgues Costieres de N\u00eemes Blanc 2017<\/a>, a few tablespoons of chopped &#8216;camelot&#8217; Dutch red shallot from Quarton Farm, 4 tablespoons of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>, about a\u00a0quarter of a teaspoon of crushed <em>Calabresi peperoncino\u00a0secchia<\/em> from Buon Italia in the Chelsea Market, a generous\u00a0amount of freshly-ground black pepper, and a few tablespoons of some coarsely-chopped lovage from from Keith&#8217;s Farm, the pot then covered and its contents simply steamed over high heat for a few\u00a0minutes, arranged in shallow bowls, along with the wonderful pot liquor, and sprinkled with a little more lovage<\/li>\n<li class=\"entry-meta\">served with slices of Lost Bread Co.&#8217;s very sturdy \u2018Seedy Grains\u2019 (wheat, spelt, rye, and barley organic bread flours; buckwheat; oats; flax sesame, sunflower, and pumpkin seeds; water, and salt)<\/li>\n<li>the wine was a French (Rh\u00f4ne\/<a href=\"https:\/\/en.wikipedia.org\/wiki\/Costi%C3%A8res_de_N%C3%AEmes_AOC\">Costi\u00e8res de N\u00eemes<\/a>) white,\u00a0<a href=\"http:\/\/www.copakewineworks.com\/20-and-under\/products\/chateau-saint-cyrgues-costieres-de-nimes-blanc-2017\">Ch\u00e2teau Saint-Cyrgues Costieres de N\u00eemes Blanc 2017<\/a>, from\u00a0<a href=\"http:\/\/www.copakewineworks.com\/\">Copake Wine Works<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music throughout was the album, <a href=\"https:\/\/www.bmop.org\/audio-recordings\/elena-ruehr-okeeffe-images\">&#8216;Elena Ruehr: OKeefe Images&#8217;, a triptych of works inspired by paintings of Georgia O&#8217;Keeffe, performed by\u00a0Jennifer Kloetzel, cello, with the\u00a0Boston Modern Orchestra Project conducted by Gil Rose<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ahhhh. Even if for some reason the mussels themselves were claimed by another, the diner who got the the soup would be the winner. There&#8217;s nothing like mussel broth. Nothing. Before the dinner itself we enjoyed a refreshing, fascinating natural wine with some breadsticks from Buon Italia. the wine was the sparkling version of a &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-23075","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/23075","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23075"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/23075\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23075"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23075"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23075"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}