We love summer foods, and we love Paul Lowe, and we love Sweet Paul Magazine. So the convergence of Sweet Paul (Lowe)’s Pinterest-perfect style with spectacular (but manageable!) warm-weather eats in Summer Food feels sort of like, well, Christmas in July.
We could eat summer corn 365 days a year and not get tired of it. That sounds like grandstanding until you bite into that first, crazy-sweet ear of corn just after the school year ends and as the summer stretches out lazily before you.
All the food in this book feels that way–like you could eat it every, single day and die happy. From breakfast to dessert, these dishes make you appreciate every herb in your garden, every ripe stone fruit in the markets.
The cherry tomato plants and thyme thriving on our back porch cry out for recipes like this mussel dish.
“If this isn’t the taste of summer, I don’t know what is,” sweet Paul Lowe writes. “Serve with good crusty bread and an even better bottle of white wine.”
Don’t mind if we do.
–Fran and Shelly
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 4 lbs (2 kg) fresh mussels, rinsed and cleaned
- 1 sprig fresh thyme
- ½ cup (4 fl oz/125 ml) dry white wine
- ½ cup (4 fl oz/125 ml) chicken stock
- 2 cups (12 oz/375 g) cherry tomatoes
- salt and freshly cracked pepper
- Heat the oil in a large pot. Add the onion, shallots, and garlic to the pot and sauté until the onion is translucent and tender. Add the mussels, thyme, wine, stock, and tomatoes to the pot and cover with a lid, cooking 3–4 minutes. Stir the mixture well, circulating the shells throughout various levels. Pluck out and discard any shells that do not open. Season the mussels with salt and pepper to taste. Ladle the mussels and broth into large soup bowls.