My high point of the day is early in the morning. I almost always know exactly what I’ll be cooking, at least a day or night in advance. At nights, the meat for the following day is usually removed from my deep freezer and into the fridge, to begin the thawing out process. I recall hollering out to D’Angelo to get some kinda meat from the deep freezer. When I asked if he had done what I asked, he informed me that he had taken out some chicken. I was not in the mood chicken, so I told him to return in to the deep freezer.  I didn’t feel like searching the freezer, so I went to bed.

I woke up the next day with a new spirit in my heart. A spirit that was craving seafood. I really wanted fish but the only fish I had on hand, was mackerel. I wasn’t in the mood for mackerel.  So I searched and found some black mussels along with some green lip mussels. Wow!  Immediately I knew for sure what I would be cooking. I also found some shrimp. I could have sworn I had some clams as well, but there was none. Oh well…the mussels and the shrimp is gonna have to do. I almost added scallops but I decided to save that for some ceviche, which I will probably prepare tomorrow.

I was so excited anticipating this finale of these steamed mussels and shrimp, and I knew exactly what herbs I would add to this lovely creation. I must have used damn near half a bottle of white wine in the sauce, but it was GREAT!  I had to perfect the sauce before I added my bivalves. Seafood takes no time to cook, so I had to ensure that the sauce was perfect. One the balance of flavor was in unison with my palate, I added the mussels, and allowed it to absorb some of the wine sauce. I stopped for a moment and tasted it, and OMG! You should have seen my baby drinking up all this juice like it was water.  My grandma didn’t play with her mussels and shrimp either.  She ate every last bit of it. A nice serving of homemade garlic bread was used to sop up all this d’lusciousness.

One thing I know for sure, is that I will be buying me some clams, and will be concocting a new seafood sensation.