I'm all about a summer al fresco dinner; and when Lesouque sent me an adorable pair of oyster-studded linen napkins, I knew a seafood spread was in order. Jumbo fresh gulf shrimp and mussels made the top of on the farmers market list, as I was eager to experiment simple recipes for a rooftop evening. On the menu: A bottle of Stepping Stone's crisp sauvignon blanc, steamed mussels with garlic and white wine (recipe below), shrimp with fava beans (look for the recipe next week!), and squash with basil ribbons.
Lesouque is a carefully curated online boutique, bringing refreshing finds from independent designers worldwide.
Growing up in Turkey, Founder Gokben Yamandag always had a keen desire to introduce the talents of her home country beyond its borders. While her initial idea focused on featuring one-of-a-kind items crafted by talented independent designers in Turkey, it has quickly evolved to include pieces from designers and artists from other countries and cities she has lived and visited - from London to Austin, Copenhagen to Mumbai, Paris to New York and most places in between.
Gokben & co-founder Penelope Fisher work together to uncover talented designers and carefully hand-pick each item displayed on the website. It’s important to the duo to not only know the story behind each product, but also to know each designer personally.
Click here for exclusive early access to the site's pre-sale product lines. You'll get first dibs on small batch products, such as these adorable Nell & Mary oyster linen napkins, stacking thimble cups for condiments, and my friend Brit McDaniel's Paper & Clay ceramic line.
Once you've signed up, keep scrolling for a super manageable mussels recipe. I couldn't believe how simple these were to prepare. The aromatic flavors of fresh garlic in simmered wine took me back to my summer in Paris.
2 pounds frozen mussels, rinsed in tap water 1 onion, sliced 4 cloves garlic, sliced 1 cup white wine 1 tablespoon olive oil
1. In a large saucepan, heat olive oil over medium heat. Add onion and garlic, and cook until translucent (approximately 5 minutes).
2. Add wine and mussels. Cover and reduce heat to a simmer for 5-7 minutes, or until shells are popped open. Serve immediately as an appetizer or main course.
This post is in partnership with Lesouque. Thank you for being supportive of my sponsors!