I’m excited to be able to share this mussels dish with you, but as far as the rest of the week goes, it may get a little funky up in here. My camera broke last week which really threw a wrench into my blog planning. I’m a resourceful gal so I’ll figure something out, but I just thought that I should give you a fair warning in case things get really crazy.
Mussels may seem like something you would only eat for a special occasion, but these were very simple to make, and not terribly expensive. I made them randomly on a Sunday, and they were actually a nice, light way to end my weekend. I think we’ll be seeing more of them around these parts.
When I saw this recipe in Cooking Light, the universe aligned. I have a mint plant that is ginormous and recently got some beautiful spring peas in my Melissa’s Produce box, so I knew instantly that I would use them in conjunction with these mussels. The end result was totally delicious.