By Harvey Tobkes

The pie platter on the table in front of Anita was filled with hot mussels, which were hidden beneath and covered by a light dough and then a thin layer of cheese on top.

When we pierced the dough, steam erupted from the platter like from a mini Mount Vesuvius and then we saw our fat juicy mussels in a hot soup even an Italian Mamma would envy.

It was the best of the best. All our meals in Venice were gourmet, but this one took first prize.

Oh! By the way, I didn’t mention that as we broke through the dough to get to the mussels, the topping fell into the soup and soaked up the wonderful flavors, and can you imagine how good that gooey glob tasted. OMG! & Mamma Mia!

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