We are getting ready to eat profound amounts of seafood. At least 7 fishes. In years past we made miso (and pepperoni) marinated monkfish, lobster noodles, rolled fluke filets, and fried fish collars. This year we continue to trumpet the glories of pepperoni. We are doing steamed mussels in a pepperoni sauce. Sure, chorizo steamed sounds chic. But pepperoni steamed mussels are equally salty, greasy, and delicious. They make everyone at our table happy.