Musseling Up

Lately, when I log on to my blog the first thing I notice is how long it's been since I last posted.  It never seems like that long - but the dates confirm it!  Time flies - fun or not.

My lack of posts isn't reflective of my time in the kitchen however, I've been cooking a lot since Christmas.  No pictures though, so that makes posting difficult (I'm all about the pictures).  And why are there no pictures, because unlike all you other brave bloggers out there, I haven't come out about my blogging yet.  Most people don't know that I blog and bringing out my camera at the table might tip them off (or cause some interesting rumors).  So why the secrecy?  I'm not sure - I guess I like the anonymity.  I can't well blog about Jade stealing a filet mignon off the counter (which I then served) if our dinner guests can read about it here!  Talk about dumb...

There's no dirt on the story of these mussels though.  Just garlic, garlic and more garlic.  I adapted the recipe from this one at epicurious and the sauce was a winner, so much so that I let Jason eat most of the muscles and I sopped up the sauce.  I used 9 cloves of garlic, left the olives and pasta out all together, added a leek and switched the red wine to white.  My only suggestion - make sure you have lots of bread on hand.