I love mussels. They smell and taste like the sea -- not the open ocean so much as a wharf. Mussels remind me of when I lived in Seattle and would just wander along the pier, soaking up sensations that were new and exciting to a boy born on a Western plain. So I rarely turn up my nose at mussels, no matter what culinary application is applied.
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And the mussels in the above pic are one of my favorite renditions of the little sea critters: perfectly cooked and bathed in a broth that highlights the saltiness of the bivalves. Can you guess where I'm eating? If you look closely, you'll find some not so subtle hints.