|Wine Line Up: Argyle Pinot Noir and Elk Cove Pinot Gris|
|Annie Frying Her Shrimp Croquettes|
|Shrimp Croquettes: Roux and Shrimp, Chilled and Breaded|
|Watermelon Salad with Mint, Feta, and Red Onions|
|Mussels with Chorizo, Red Onions, Fennel, Garlic, and Orange Zest|
A big bowl of mussels accompanied the watermelon salad. I started by cooking the onion, garlic, and chorizo, then adding a bit of fennel confit (grilled, slow poached in oil, and covered in a tangy vinaigrette) and white wine. The mussels went in and finished steaming in a couple of minutes. I pulled them out and then reduced the sauce just slightly and poured it over the mussels. A good loaf of crusty bread hot out of the oven finished our lazy summer Sunday supper. A great day at home with my wife!