Remember the mussels that I mentioned before in the Bouchon post... well these are the definition of what I love! Savoy, mildly spicy broth/sauce with steamed mussels. Serve with a little of everything. Fresh pesto made from basil picked from the garden on toast, strawberries from the stand down the road, padron peppers sauteed and served with salt, and steamed buns from the Oakland Korea Town. What a great family meal this turned out to be.
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