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Herbs at Halcyon Place,  Spring 2015


"Inch by inch, row by row, gonna make this garden grow.  All it takes is a rake and hoe, and a piece of fertile ground." *  The chives are up!  It may still be cold and snowy outside, but Spring is just a few days away.  I have been dreaming about chervil, parsley, thyme, and a pot of mussels.  Here is a delicious and easy Spring recipe.

Melt 2 tblsp. of butter with 1 tblsp. of olive oil in a large pot over medium low heat.  Add 1 cup of finely chopped shallots and 1/4 cup of finely chopped garlic.  Cook for about 4 minutes until they begin to soften.  Add 3/4 cup dry white wine-try one from the Finger Lakes!  Bring to a boil and add 5 lbs. of mussels that have been scrubbed and debearded.  Cover and steam for 6 minutes.  Remove the mussels to a bowl and reduce the liquid left in the pot by half.  Add 1/3 cup olive oil, 3 tblsp. lemon juice, and 1/2 cup each of chopped fresh chervil leaves, fresh parsley, fresh thyme and fresh chives.  Stir until the mixture is warm and pour over mussels.  Serve with good bread to mop up the delectable herb sauce.


*lyrics by David Mallett

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