Mussels. There’s a sensual aspect to their preparation, like you’re picking up seashells. There’s the percussion you hear as they slide together or when you tap a live mussel on the table so it closes. All I did was steam them in a pan of Verdejo white wine, adding a little garlic. For better results, you probably want to remove them from the pan when finished and pour the sauce over them so the flavor infuses everything.
(Photo: Rehoboth Beach, Delaware; winter.)
365 Days of Food 