Summer Dish on Fish

It's summer in New England. Here in Connecticut, that means a lazy day enjoying the cool water of the Sound and nights taking advantage of the fresh seafood that the coast has to offer.

So jump on board today as we explore some fishy fixtures for your home.. and some for your stovetop too!

In the past, I've designed plenty of pool houses, but last year was my first yacht!

Indoor/outdoor fabrics today are a dream, maintaining a natural texture while still being durable enough to stand up the weather. Sometimes I even use them in kids rooms! The bright colors and enduring quality of the fabric make it perfect for messy little hands.

This fabric from Duralee is also Indoor/outdoor. I could totally see this pattern embracing a deck chair.. especially because it comes in three other fantastic colors! 

These color combonations are a delightful break from some of the other outdoor fabrics that are on the market today. 

This fish lamp from Jonathan Adler is just too adorable.  

While not indoor/outdoor, this Kravet fabric has dainty seashells that can bring the magic of the ocean into your home every day. I might use this linen fabric for some window treatments! 

These swordfish pillows from Eastern Accents are a great accent piece to any couch! Throw one on either end with a colorful solid in the middle and you'll have a whole new aesthetic! 

As a New Englander,  I just love a good mussel. My favorite way to make them is to steam them with some white wine... That way there's plenty left over to go with dinner. 

Steamed Mussels with White Wine

• 1 large shallot, finely chopped
• 1/4 onion, finely chopped (about 1/3 cup)
• 1/4 cup dry white wine
• 3 1/2 tablespoons unsalted butter, cut into 1/2" cubes
• 1 tablespoon white wine vinegar
• 4 1/2 pounds mussels, scrubbed, debearded
• Freshly ground black pepper
• 2 tablespoons chopped flat-leaf parsley

Place shallot, onion, wine, butter, and vinegar in a large heavy pot. Add mussels, cover, and bring to a boil. Cook, gently shaking pot once or twice, until mussels open, 3-5 minutes (discard any mussels that don't open).

Set a strainer lined with a double layer of cheesecloth over a bowl; set aside. Using a slotted spoon, transfer mussels to a large bowl. Pour mixture in pot through prepared strainer. Season broth with pepper and pour over mussels. Sprinkle with parsley.