Sunday Night Mussels

Ernie and I treated ourselves to mussels for dinner last night. We knew neither boy would join us so they ate earlier and then we threw the mussels together later. Nothing is easier than mussels. We had gotten some Prince Edward Island mussels from Cheese and Crackers and they were beautiful (and inexpensive). I like to make these with chorizo but I had some tasso ham left over from the jambalaya so I used a bit of that (chorizo is still my first choice, but no meat works well too). I just diced it, along with several cloves of garlic and sauteed it all in nice olive oil. Then I threw a glass or so of white wine in and let it come to a simmer. I tossed the mussels in and covered the pot. I checked a couple of times after just a few minutes and once they were all opening up I turned the heat off. I scooped them into big bowls and then ladled the broth over them. I had made a spicy mayo out of Japanese Kewpie mayonnaise and some Sriacha the other day so I squirted that on top....added a handful of sugar snap peas and some toasted good bread and we were done.

Delightful. Spicy and briny and delightful.