This recipe from Apulia demonstrates the ingenuity of good cooks in making something wonderful and rich in flavor out of a few inexpensive ingredients.
Pour the wine into a wide saucepan, cover, and heat to simmering. Drop in the mussels and steam covered until they open. Using a slotted spoon, transfer the mussels to a colander. Let stand until cool enough to handle. Strain the liquid through a cheesecloth-lined strainer. Carefully remove the beards from the mussels and remove them from the shells. Add the mussels to the cooking liquid and refrigerate.
Slice the potatoes about
© 1998 Joyce Goldstein. All rights reserved.