4 servings
  • 2 pounds fresh mussels, washed and beards removed
  • 1/2 cup dry white wine or vermouth
  • 2 tablespoons chopped shallots
  • 3 tablespoons coarsely chopped young lovage leaves
  • 1-1/2 cups seeded and diced ripe tomato, or halved cherry tomatoes
  • 3 tablespoons butter or olive oil
  • Freshly ground black pepper


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