Adam Jackson

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At the grocery store, I see they had fresh day old Maine Mussels at the seafood counter. They were cheap at $4 for a 3-Pound bag so I picked some up. I don’t usually shop for specific recipes so I took them home and tried to find what I had and if it matched up to any recipes online that I could follow. I found this recipe.

I substituted:

• Fresh tomatoes instead of canned ones
• Sweet Green Peppers instead of Red Ones
• Cayenne instead of ground red pepper (is there a difference?)
• I added 8-Year aged Parmesan that I grated over the dish at completion.
• Two garlic cloves instead of one since I love garlic.

I wanted to share this with you in photos how the recipe was followed and the end result. Enjoy!

All of the ingredients.

Sautéed Onions & Garlic

Dicing Onions

Sautéed Onion & Garlic adding Tomato and White Wine with Spices

Fresh Parsley

Mussels after being rinsed and scrubbed

Completed base

Chopped Parsley

Adding the Mussels

Boiling the Angel Hair Pasta for 4 Minutes

Chopped Parsley and 8-Year Parmesan

White wine for cooking and for drinking. I would have preferred something with a fuller body but my cellar is full of red wines

Angel Hair Pasta

Completed Steamed Mussels

Pouring the Mussels over the Pasta

The finished Dish

Up-Close

Dinner is served

That’s it! It took half an hour to make and was enjoyed while listening to a new Audible audiobook, The Prophet & The Wanderer. Thanks for reading!