As I did last week with the Nutella Tartine, I made only a quarter of this recipe. While I watched the fish monger scoop out a pound of mussels, I was thinking this was way more than one serving…lucky me. Teasing my hubby about our Valentine’s Day menu, I mentioned I was making mussels. He happily picked up some fettuccine at the market when I revealed that he’d be having meatloaf instead. How is that for romance?
This ranks up with Dorie’s Scallops with Caramel Orange sauce as one of my favorite recipes from Around My French Table. The incredible broth was composed of sauteed onion (I used shallots), red bell pepper, diced tomatoes, thyme and white wine. The addition of Spanish chorizo offered a delicious bit of heat. Mussels were added as the flame was cranked, and three minutes later, the dish was complete. This delectable dish was a bit of heaven on a snowy Valentine’s Day. Don’t miss this one…this dish tasted as if it came from a fine restaurant. Magnifique!