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.
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.
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