I’ve been making PEI mussel dinners for several years. In its most spare form, the dish requires sautéing diced shallots and garlic in EVOO and butter, a generous splash of dry white wine (typically Sauvignon Blanc), flat leafed parsley, and the PEI mussels. The steamed mussels are served with a French baguette, of course.
Susan reminded me last night that I had prepared the mussels once with something spicy. I struggled to remember the preparation. Later, this afternoon, after reviewing several recipes online, I remembered making them with tomato sauce and red pepper flakes. This evening, I made PEI mussels in a tomato-Siracha-red chili flake sauce with chopped green onion and parsley. It was a gustatory orgasm.
My serving looked like thisss
