So, we made mussels for French Fridays with Dorie. Again. We’ve made the classic Moules Marinière before and there have been a few other dishes I seem to have conveniently left the “optional” mussels out of, ahem. This pasta dish, for example. I just don’t like the flavour or texture of them, though Mr Neil is a fan, so he’s been happy to help me as I work my way through the book. Especially when I cook them properly and they have a ton of flavour, like these ones! That’s right, I may not like mussels (and believe me, I have tried them – lived in Brussels for a year where “moules-frites” is a specialty and still didn’t like them!) but I can certainly learn to cook them for other people, right? This iteration has onions, shallots, red pepper flakes and curry powder in a white-wine cream sauce. I sent Mr Neil off to buy one portion (we have a fishmonger at the end of our street) and he was a happy camper last Sunday at lunchtime!
Get the recipe for Dorie Greenspan’s curried mussels on p 313 of Around my French Table.
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