To this day I remember my first pot of mussels. It was at Hopleaf Cafe in Chicago’s Andersonville neighborhood, an old favorite of mine when I lived in the city, which specializes in Belgian food and beer. I can’t even tell you how many times I ordered those delicious mussels, served with a side of perfect fries in a paper cone and garlicy mayo for dipping. And if you think that fries with mayo sounds gross, may I suggest that you hold fast to that opinion and never try them. Because it’s just about the tastiest combo you’ll ever try, and it will be better for your waistline never to discover this fact.
But I digress, that first pot of mussels was a revelation and I was hooked. Since that day I have enjoyed many more mussels in many more restaurants. I have even tried variations with tomato sauces and even Dorie had us making mussels with chorizo. All tasty, but I always come back to the classic preparation.
This week’s French Fridays with Dorie recipe, Curried Mussels, had me slicing more bread so that I could sop up every last drop of that tasty sauce. We picked a curry powder which had just enough heat to get your attention and we served it with a bottle of sekt, which we also used in the broth. So, so good. My husband and I both agreed that it was our hands down favorite mussel recipe from Around My French Table. We will make it again!