Collect the ingredients, most of which came from farmer’s market this morning.
Mussels are rinsed, beards cut off, placed in covered pot of boiling wine and water. [Normally I’ll sautee shallots, garlic and mushrooms before bringing liquid to boil, but this salad will provide plenty of zest and zing.] In about five minutes the shells open, the meat dug out and set aside.
Add juice of a meyer lemon (or lime) and olive oil in glass bowl. Minced garlic, thin Italian Tropea onion slices and cut up tomatoes are added along with herbs, pepper and red cayenne pepper. Lots of sweet basil is cut up and then the mussels added.
While the colorful mixture rests I’ll prepare pasta – whole grain rotini this evening. Mix and serve with a favored wine. The 2016 Stolpman Grenache was tonight’s choice.
Instead of mussels I’ve also regularly used left over roast chicken. Another lovely choice is line-caught king salmon from Saturday market.
Good times at the Gastil-Buhl table.
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