Thursday, June 14, 2007

Sweet Simplicity

Sometimes all you need is a plate of grilled New Zealand Greenshell Mussels, some butter, olive oil, garlic, red pepper flakes, and a scattering of parsley.
Pure decadence. I doubt Andy enjoyed them as much as I did, but it was exactly what I have been craving, and now I know we can make mussels at home. Pre-cooked mussels on the half shell have to be one of the greatest inventions ever.

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