I love to make people their favorite foods at home. Often it’s not as hard as we think it might be. Imagine how pleasantly surprised I was that this is true for mussels as much as anything else.
The tricky part in doing a mussels dish is to make sure you leave enough time for them to “breathe” which is how they pop open. Scrubbing them of the exterior grit was a strange experience.
But tender mussels over pasta? All yum!
What’s the most surprising ingredient you’ve used?