Tonight I made spaghetti with prawns and tinned smoked mussels in a tomato sauce. I made a seafood stock with the prawn heads and shells and then added this to a tomato sauce and cooked for about an hour. Now I’ve never used tinned mussels before ( bought them on a whim and we were trying to use up stuff in the cupboard). I thought I’d add them before the prawns to impart some of their flavour. I did though want to keep them whole. Before I knew it they started to melt into the tomato sauce. Given the time and effort I’d made, I was a bit disappointed. However it turned out to be better than I could have thought. Melted in they imparted a wonderful flavour, made the sauce thick and creamy and made it really cling to the pasta.
I will be using them this way in the future. I’m sure there’s a lot of similar happy accidents out there?