I followed the recipe almost exactly, though I decided not to use clams or calamari (I was full enough with just mussels and shrimp, didn't want to overdo it on a Sunday night!). In lieu of making Emeril's "Essence" (a Creole seasoning), I used season salt, which was readily available in my spice rack. That decision made my prep time much shorter and really packed an amazing flavor (the season salt I used contained salt, paprika, celery, turmeric, and black pepper).
Otherwise, I found Emeril's recipe to be fabulous and followed the remainder of it every step of the way! The jalapenos and red pepper flakes packed a nice punch of spicy-ness. And the best part: such an easy recipe and took less than an hour to make!
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| Mussels simmering in the spicy red sauce - yum! |
