|Isabel savors Nancy Silverton's mussels|
At least we all sat at the same table.
It's an outstanding recipe, easy and straightforward and delicious. Cook some garlic and scallions in olive oil, add white wine, tomato sauce, and mussels. Steam for 3 minutes, turn off the heat, and stir in masses of fresh oregano, basil, and chives. Serve with the aforementioned garlic toast. Here's the actual recipe. My one suggestion: If you don't love salt, cut the quantity called for by a half teaspoon. I do love salt and would describe the dish as super salty, which means a lot of people will find it far too salty.
I hadn't been all that excited about Mozza, which looked like just another Italian cookbook. Now I'm excited. Given ongoing slimming efforts, I'm not sure how to handle the pizzas, pastas, and rivers of olive oil running through its pages, but will figure it out as we go along.
Incidentally, Mozza is one of the titles competing in the Tournament of Cookbooks, which starts tomorrow and which I have been eagerly awaiting since the last one ended more than a year ago. Roz Chast is judging; I wonder if her verdict will appear in the form of a cartoon.
Most of you were very patient with The Best of the Best from California. Thank you. It was a horrid book. The minute Isabel chose it, I regretted telling her she could choose. But I could not renege.