Put everything but 1 tablespoon of the lovage leaves in a large skillet and cover. Place over high heat and cook until all the mussels open, then continue to cook for another minute. Spoon the mussels and sauce into large serving bowls, sprinkle with the reserved lovage, and serve with crusty bread.
Copyright 2003 by Jerry Traunfeld
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.