OK, folks. If you want to ding me for not being "authentic" with my mussel preparation, feel free. Then bite me. The idea here was for it to be easy, so as not to detract from the revelry. Trust me, you'd want to swim in this sauce. And doesn't this look tasty?
- 1 package frozen Kroger (or brand of your choice) mussels in white wine and garlic sauce
- 4 oz. or so good quality pepperoni, cut into small dice
- 1 yellow pepper, cut into small dice
In a large pot, saute pepper and pepperoni until slightly browned. Increase heat to high and add mussels. Cook according to package directions. Either eat as shown or pull the mussels from the shells, put them back into the broth, and serve as a bouillabaisse.
mike, you are such an amazing cook with lots of preservation and talent with a knife. i love to see you in action providint us with amazing recipes
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