Steamed Mussels With Lovage
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds mussels, washed, beards removed
- ½cup dry white wine
- 2tablespoons chopped shallot
- 2cups diced tomato or halved cherry tomatoes
- 3tablespoons unsalted butter
- Generous grinding of black pepper
- 3tablespoons coarsely chopped young lovage leaves
- Crusty bread
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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
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!
Used the technique without the lovage and served with cauliflower rice. Bread would have been so nice.
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