Steamed Mussels With Lovage
Published September 2, 2006
Tony Cenicola/The New York Times. Food Stylist: Jill Santopietro.
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds mussels, washed, beards removed
½ cup dry white wine
2 tablespoons chopped shallot
2 cups diced tomato or halved cherry tomatoes
3 tablespoons unsalted butter
Generous grinding of black pepper
3 tablespoons coarsely chopped young lovage leaves
Crusty bread
Preparation
- Step 1
In a large skillet or saucepan fitted with a lid, combine the mussels, wine, shallot, tomato, butter and pepper. Add 2 tablespoons of the lovage.
- Step 2
Cover and place over high heat until most of the mussels open. Shake the pan and continue to cook for 1 minute. Transfer to a serving bowl; sprinkle with the remaining lovage. Serve with bread.
At the Union Square Greenmarket, lovage is available at Silver Heights Farm and Keith's Farm on Wednesdays and Saturdays and at Berried Treasures on Wednesdays and Fridays.
Private Notes
Comments
We made this for the first time last night. I had to substitute celery leaves for Lovage, but these were the most delicious mussels I have eaten in a long time!
I've cooked these mussels with lovage plants in our garden, mostly every year for Spring. I used some chopped canned tomatoes, without too much juice. Very easy and delicious, and the lovage is so fragrant.
I made this for a couple of friends the other night as an appetizer. We all loved it!