The Chef
Sara Jenkins, 50 Carmine

Servings
Serves 6

Ingredients
3 pounds Maine mussels
4 cloves garlic, minced
1⁄3 cup chopped flat-leaf parsley
1⁄4 cup estate-bottled extra-virgin olive oil
Juice of 2 lemons
Salt and freshly ground black pepper

Cooking Instructions
Wash and debeard the mussels, shaking off any excess water.

Place the mussels on a grill over medium heat. As the mussels open, remove them to a serving platter, and sprinkle with garlic, parsley, olive oil, and lemon juice. Stir gently, and serve with big chunks of crusty peasant bread.


Photograph by Christoper Baker.