Inspired by my recent attempts to make gambas al pil pil I wondered this morning after the coquillage van had been to the village whether there was a similar dish made with mussels. I googled mejillones al pil pil but didn’t find a recipe, so I went ahead my own way. Lo Jardinièr cleaned and cooked the mussels and took them out of their shells while I roughly chopped two dried paprika peppers, one fresh one and four cloves of garlic. I heated these in olive oil in an earthenware dish on the hob, added some sprigs of thyme and then the mussels for about five minutes. They were still sizzling when I put them on the table for lunch, with this lovely crusty paillasse bread.