I never could sleep in a recliner. Which is why I got rid of mine.
Cooking fresh mussels in two batches turned out great.
Cooking a small batch allowed me to toss the bad ones quickly. And cook both meals in one large pan.
If I missed one that went bad overnight in the cold refrigerator it might be safe to eat but I tossed them anyway. Good to check things twice!
Thinking it over allowed me to combine recipes and remember that I like to add a bit of Japanese red pepper Ichimi Togarashi. In an Italian restaurant the key word is Diavolo or "Devil." Next time I'll add a bit of oregano to mix of bay leaves, EVO, onions, plenty of garlic, and tomatoes. Normally I don't like the mushy texture and seeds of tomatoes but I read a recipe overnight saying I could just spoon that out! So I did! I took the mussels out of the pan as soon as they were open. Reduced the Sauvignon Blanc used to boil the mussels and make a sauce to top the butter coated mussels over pasta.
I think my wife was pleasantly surprised that if she wanted to eat something in particular, I could figure out how to cook it!