Tim: It’s been awhile.
Maureen: When you say, “awhile,” what you really mean is “two weeks.” One of those weeks you were in Switzerland for work, and the other week we were at a play. So it’s not as if we’ve abandoned Fish Friday or anything.
Andrew (14): What is this?
Maureen: So glad you asked, so I can add a gratuitous description to our dialogue. It’s mussels, but with a difference.
Nicholas (10): What do you mean?
Maureen: Well, usually when you make mussels, you make them in white wine and cream. For this one, you make them in a pasta and bean soup. What do you think?
Andrew: I’m not sure about the mussels.
Nicholas: Neither am I. They look weird.
Maureen: You guys don’t know how good you have it. You didn’t even need to take your mussels out of the shells. I did that for you. That’s love, if you ask me.
Tim: I’ll bet you can’t even identify the mussels.
Andrew: (Using his spoon as his pointer): There’s one here… and here… and here.
Maureen: He’s got it right. It looks like he does know.
Tim: Well, I really like it. It gives you more substance than traditional mussels, when you just get mussels and a sort-of-soup.
Maureen: I agree. It’s great. It’s too bad the boys can’t see the greatness in this dish. Maybe next time, they’ll just have the pasta e fagioli and none of the mussels. Then we’ll all be happy.
Tim: You should make this again.
Maureen: I will. I really liked this.