The little fish store was perched on the edge of a waterfall, near a historic stone structure on a curve in the road. It didn’t escape me what an unlikely location it was. Inside, the men who worked there had kind faces and voices. I remember them being so helpful as my family contemplated what to order.
That was the fishmonger of my childhood — the one with the window overlooking the falls and limited parking and the tanks of lobsters that fascinated me. It smelled of salt water and fish, as fish stores tend to do.
- 1 tbsp olive oil
- 5 cloves garlic, finely minced
- 1 large shallot, finely chopped
- 2 cups chopped tomatoes
- salt and pepper, to taste
- 1 cup dry white wine
- 2 lbs mussels, scrubbed