The fiancée wanted mussels; I wanted something spicy. So I plugged in spicy mussels into the Food Network’s website and found this Bobby Flay recipe for spicy southwest mussels that had heat, limes, and a whole lotta herbs. With the weather hovering in the 80s here in Ohio, this dish could be the perfect pre-summer version of mussels.
The fiancée and I dug in expecting to be bawled over by flavor—I was particularly excited about the acidic kick of the limes—but what we found was a little less engaging. Though all kinds of flavorings had gone in, it all combined to make a bland dish. Not offensive and gross, mind you, but just kind of unremarkable. Figuring I had nothing to lose, I squeezed some more fresh lime juice on top, and suddenly all those herbs perked up, the spice kicked in, and we finished the bowl in a matter of minutes.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
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