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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
Smoked mussels — appetizer, pasta, rice, charcuterie boards
Record your recipes and experiments — organized cooking journal
Italian pasta organized by shape — which sauce belongs with which pasta
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
Smoked mussels — appetizer, pasta, rice, charcuterie boards
Record your recipes and experiments — organized cooking journal
Italian pasta organized by shape — which sauce belongs with which pasta
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Heat a large heavy pot over high heat until very hot. Add mussels, fennel, verjus, and wine. Cover and cook, stirring frequently, until mussels fully open (discard any that do not open). Using a slotted spoon, transfer mussels and fennel to a serving platter. Simmer liquid in pot for 1 minute; whisk in butter and 1/2 cup lovage leaves. Season to taste with salt and pepper (and additional vinegar if using grape juice). Spoon over mussels, leaving any sediment behind. Garnish mussels with remaining 1/2 cup lovage leaves and serve immediately.