Monday, March 28, 2011
Do As Zuni Does
One line in The Zuni Cafe Cookbook has been ringing in my ears. It's an offhanded quip where Rodgers (the chef/ owner of the San Francisco restaurant James and I love) mentions she uses leftover mignonette (the vinegar, shallot and wine sauce used to top raw oysters), butter, bay leaves, thyme, and "lots of lemon zest" to steam mussels. So, I figured, why not clams and why not tonight. A perfect dinner with warm bread to dip in the slightly tangy sauce.