I'm sorry, I can't talk right now. I am holed up in a truly spectacular hotel room next to the airport in Baltimore; I have to catch an early flight in the morning and this was a great deal more convenient than any of my other options. I am also a little giddy about the deal I got: a 4 star hotel for $68, thank you so very much Hotwire. It's the kind of hotel room you see in ads: the giant squishy bed, the $8 M&M's in the minibar, even the big soft bathrobe.

Here's the recipe tonight: spicy mussels and chorizo. I love chorizo, it is really a unique and unmistakable taste and adds a note to a dish that there isn't really a substitute for, and I am warming up to mussels in a big hurry. This actually looks delicious; I would do as Martha Stewart does and serve it with garlic bread and rice pudding for dessert, with maybe a green salad to start.

Pardon me, I'm off to recline on my Heavenly Bed like a starlet.

Spicy Mussels With Chorizo

3 tablespoons extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 cups dry white wine
3 cups canned crushed tomatoes with juice
4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
1 teaspoon coarse salt teaspoon coarse salt
Freshly ground pepper
2 pounds mussels, scrubbed and debearded
1/3 cup coarsely chopped fresh flat-leaf parsley

Directions
Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.

Add mussels. Cover, and continue to cook, shaking pot occasionally. Discard any mussels that fail to open. Serve with garlic bread.