{"id":2504,"date":"2014-10-17T05:21:34","date_gmt":"2014-10-17T05:21:34","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2504"},"modified":"2014-10-17T05:21:34","modified_gmt":"2014-10-17T05:21:34","slug":"mussels-with-white-wine-shallots-tomato-lovage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2504","title":{"rendered":"mussels with white wine, shallots, tomato, lovage"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/10\/mussels-with_lovage.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2506\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/10\/mussels-with_lovage.jpg\" alt=\"mussels-with_lovage\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>I&#8217;ve written about this terrific recipe <a href=\"http:\/\/food.hoggardwagner.org\/2014\/09\/07\/steamed-mussels-with-shallots-wine-tomato-lovage\/\">before<\/a>, and it\u00a0was described by Sarah Dickerman in the New York Times in 2006<\/p>\n<p>Unfortunately the picture was snapped before I added some of the extraordinary juices from the bottom of the pot, so the bivalves\u00a0look a little high and dry\u00a0here.<\/p>\n<ul>\n<li>two pounds of scrubbed mussels purchased from Blue Moon Fish from\u00a0\u00a0in the Union Square Greenmarket, combined\u00a0in\u00a0a large heavy enameled pot with\u00a0two cups of a variety of halved heirloom cherry tomatoes from Berried Treasures, half a cup of a good white wine, a few tablespoons of chopped shallots form Phillips Farm, three tablespoons of butter, a good amount of freshly-ground black pepper, and some coarsely-chopped lovage from Mountain Sweet Berry Farm, everything\u00a0steamed over high heat for a few minutes, then served with\u00a0thick slices of Trucio from Sullivan Street Bakery (a superb rustic sourdough bread with a dark crust)<\/li>\n<li>the wine was a New Zealand white,\u00a0<a href=\"http:\/\/www.oysterbaywines.com\/our-wines\/oyster-bay-sauvignon-blanc\">Oyster Bay Sauvignon Blanc, 2013<\/a>,\u00a0from Marlborough<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve written about this terrific recipe before, and it\u00a0was described by Sarah Dickerman in the New York Times in 2006 Unfortunately the picture was snapped before I added some of the extraordinary juices from the bottom of the pot, so the bivalves\u00a0look a little high and dry\u00a0here. two pounds of scrubbed mussels purchased from Blue &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-2504","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\/2504","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=2504"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/2504\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2504"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}