Curry Mussels with Oven Frites
If you want to pretend like you're in a brasserie ― and that's okay with us ― call these moules et frites. But a dash of curry sends these beyond traditionnel and into extraordinaire.
This recipe was inspired by a dish at Château Loudenne in Bordeaux, served near the big stone fireplace in the harvesters' cozy dining room.
Tip: Choose farmed Mediterranean or Penn Cove mussels from the West Coast of the U.S. if you find them. They're larger and meatier than the traditional blue mussel.
Recipe: Curry Mussels with Oven Frites