Time Taken: 43 minutes
Maureen: I like it. It’s different from what we usually do with mussels, with the white wine and the shallots. It’s good to shake it up a bit. What do you think?
Tim: They’re nice.
Maureen: Would you want me to make it again?
Maureen: Well, no, because I really like mussels.
Tim: I’ve just gone off them, that’s all.
Maureen: I do think using a Bloody Mary base instead of a white wine base makes it much more interesting.
Tim: I agree.
Maureen: Tonight took 43 minutes. I’m getting better, but it’s still not 30 minutes.
Tim: The salad is good, though a bit sweet for my taste.
Maureen: That’s probably the balsamic vinegar. The good thing about these recipes is that we’re eating a lot more salad, since there’s always one included. What do you think of the dessert?
Tim: There’s nothing special about it, but it’s nice.
Maureen: That’s hardly a ringing endorsement. Frankly, I think the “gorgeous rhubarb millefeuille” is superfluous. The dinner would have been great without it. I think Jamie just included it so he’d have three courses. I wouldn’t bother that make it again, but I would make the mussels again, provided I had a dining companion who liked them.