All three of my guys love mussels, yet I can barely take watching them
being eaten....let alone think of attempting to consume one myself.
Since I enjoy consuming almost everything else on the planet,
I did not think it necessary for me to struggle with adding to
my repertoire. But I did step up to at least clean and prepare
the little devils all by myself this week. And I only squealed once
or twice by a surprise barnacle....
The results ?
My younger son had such an extreme reaction to this dish I literally
thought he had burned his mouth on a mussel ! He tasted the first and
immediately drew in air loudly with an accompanying "oooh" sound.
I had a panic and asked if he was alright or had burned his tongue.
Nope- he was simply in awe of how amazing it tasted. Phew.
This mussels recipe, served over fettuccine, was a two thumbs up
winner in this household. The only complaint at all was that I had
halved the recipe. They wanted more......
I have always followed the traditional Italian way of cooking
tomato sauce for hours and I find it quite time consuming. I often
wanted to make these various quick sauces which tend to be
simple and lighter, but hubby likes his the old fashion way.
This week's recipe was definitely a winner.
I made one change, using shrimp instead of mussels.
Years ago, while traveling in Belgium, we visited a
restaurant in Brussels famous for their mussels.
Hubby must have eaten one that was not good and was
ill for days. He has not eaten a mussel since that trip and
that is the reason for my substitution.
That said, this was one fantastic meal.
I only made half of the recipe, using about a dozen shrimp
served over 1/2 pound of angel hair pasta. The combination
of chorizo sausage and shrimp was so delicious that I know
this will be revisited again.