November 20, 2002
Mussels over Linguini

In a contrast to the huge duck breast we had last week, today I got some very small mussels. Maybe they're not that small, it's been a couple of months since I looked at a mussel. The last ones I remember were giant green-lipped ones from New Zealand, so I could be a bit off size-wise. We cooked them as we usually do with mussels: steamed open over wine and chopped aromatic vegetables. The mussels and vegetables - garlic, celery and shallots - were tossed with linguine. The broth from the mussels had a wonderfully light sweetness to it that was probably due to a combination of the small mussels and the wine, which had a bit of a sweet note.

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