The light of late summer is softer, and the mussels taste of the season’s end — briny, full, as if they’ve gathered the whole sea inside them. I cook them simply, with the last ripe tomatoes, garlic, and herbs. The sauce is fleeting, like these days, but enough to hold on to summer one more time.

• Ingredients:
  • Mussels (cleaned and debearded)
  • Diced ripe tomatoes, minced garlic
  • Extra virgin olive oil, lemon juice
  • Fresh parsley & basil, chopped
  • Capers (finely chopped)
  • Toasted pine nuts (optional garnish)

• Steps:

1. Make salsa: Mix tomatoes, garlic, herbs, capers, lemon juice, and olive oil; season with salt and pepper. Let flavors meld.
   
2. Steam mussels: Heat olive oil, place mussels in a pot, cover and steam for 3–4 minutes until they open.
   
3. Combine and plate: Discard unopened mussels, plate the rest, and spoon sauce over them. Add some of the cooking liquid for gloss.