Tonight I made steamed mussels. The steaming liquid was minced garlic and diced shallot in butter-EVOO with a generous splash of Sauvignon Blanc. A sprinkle of freshly chopped, flat-leaf parsley covered the mussels as they steamed. Susan prepared a Mediterranean salad, and we had a demi-baguette to sop up the liquid.
“The time has come, the walrus said, to speak of many things.”
