One of my favorites of the dishes I made this summer was Mussels Marseillaise. I found this particular recipe in the July 2009 issue of Gourmet Magazine and it’s so easy, quick, and delicious that I had to make it two more times. The recipe is below along with the magazine’s description. I thought it made the dish sound so tasty that I have to include it.
“A bowl of mussels in a winey, briny broth takes you straight to a waterfront café in the Vieux Port of Marseille. Here, fennel makes for an intensifying addition while Pernod and fresh basil impart an aromatic quality without being overpowering.”
1 medium tomato
4 shallots, minced
4 garlic cloves, minced (I usually double my garlic though, so I used 8)