Mussels Fra Diavolo with Shrimp and Linguine

Long time no blog! I have no excuses - I have simply been lazy about blogging and every time I thought about penning a new one, I decided I had to clean my bathroom instead. But I'm back and ready to rumble! Today's blog: Mussels Fra Diavolo with Shrimp and Linguine. I made this the other night and props for the recipe go to the Food Network's infamous Emeril Lagasse.

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!

Mussels simmering in the spicy red sauce - yum!