A Brothy Pasta So Good You May Forget About the Mussels
The best part of a steaming pot of mussels just might be the broth. Garlic-flecked, wine-drenched and suffused with salty brine, it can be so good that sometimes I’ll forget about the mussels themselves. Instead, I’ll focus on mopping up the entire pool of liquid with whatever is in reach — chunks of bread, French…
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