MUSSELS & WINE

Chilean mussels, steamed open in a broth that's more white wine than anything else, with enough lemon to keep you going back for the bread.

• Chilean mussels, sweet and plump, cooked to just open.
• White wine & lemon broth, bright and a little briny.
• Chili oil, drizzled over at the end for a slow warmth.
• Toasted sourdough, thick-cut, for mopping the bowl.

It's the kind of plate that starts as a starter and quietly becomes the reason you stay for a second glass. The mussels come out steaming, the broth sits somewhere between sharp and buttery, and the chili oil catches you a beat later — nothing that's trying too hard, just a bowl worth lingering over. Order it with the sourdough and share it, or don't. May contain: gluten, shellfish, alcohol.