Unfortunately, this table-setting trait did not pass on down to my own children. None of them cared if the tableware was in the correct place...and forget the napkin folding process...if I did not hand out the napkins, I am sure they all would have been just as happy to lick their fingers or wipe their hands on their pants! On the plus side, my cooking was well appreciated and our family dinners together each day more than made up for the lack of table-setting enthusiasm.
As an empty-nester, I no longer care about the fold of my napkins, but do care where my fork is placed; I still love to cook, but have fixed some very strange meals for myself when my husband is out of town. Suffice it to say, it is a lot more fun to plan meals when more than one person is home. On the plus side, however, these solo days give me more chances to fix something only I love to eat. Today's recipe is one of those.
I had forgotten how much I loved mussels until recently when I saw them at a store and, on impulse, bought some. Two vacuum-sealed bags were in the package, but no real directions were included for their preparation. Nothing in my library of cookbooks helped, either...so, I assumed I could go to the internet and Google for directions. I did not find what I wanted and instead, found a lot of opinions about how the only good mussel was a fresh one.
So, there I was with two bags of frozen mussels that I did not know how to pepare and, if I somehow did figure out what to do with them, was guaranteed by those internet folks to hate them. With nothing to lose, though, I tried what I thought would work...and surprise...it was easy and they were wonderful. To top it off, all of the shells opened...which is the way to tell if a mussel is edible. Bags of mussels all for me...yum!
Diane's Simply Mussels