The July issue of Bon Appetit arrived in the mail this week, and page 41 featured a quick bouillabaisse, crusty white bread and a basil rouille. And of course, I had to make it as soon as possible. I used mussels and littleneck clams, and substituted extra basil for parsley (there are two types of basil in the garden, and both plants are pretty huge right now). I can’t wait to make this again when the cherry tomatoes we planted are ready to eat!
- summer tomato bouillabaisse with mussels and littleneck clams
- basil rouille (officially my new favorite condiment – anchovies, basil from the garden, lemon juice, garlic, mayonnaise and olive oil, pureed in a blender)
- French baguette
- Domaine de Couron dry rosé
- blueberry lemon upside down cake