{"id":8598,"date":"2016-07-09T17:51:13","date_gmt":"2016-07-09T17:51:13","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8598"},"modified":"2016-07-09T17:51:13","modified_gmt":"2016-07-09T17:51:13","slug":"mussels-steamed-with-lovage-wine-tomatoes-fresh-shallot","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8598","title":{"rendered":"mussels steamed with lovage, wine, tomatoes, fresh shallot"},"content":{"rendered":"

\"mussels_tomato_lovage\"<\/p>\n

These steamed mussels\u00a0are\u00a0perfect for a hot evening, since the entire process requires less than 5 minutes above a flame.\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

It’s also a just plain perfect meal, especially if the ingredients are really, really good, as they all were here.<\/p>\n

[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]<\/p>\n