FFWD - Curried Mussels and Mussels with Chorizo make-up

 

Mussels always remind me of the hammam. When we'd go there I'd hear the elders open their souls as mussels do when steamed.

Fanis Iakovides, A Touch of Spice

This week for French Friday with Dorie, we revisited mussels, this time as Curried Mussels.  The mussels are presented in a simple but delicious sauce of curry powder, onions, thyme, chilli, shallots and cream:

This is my favourite mussel recipe out of Around My French Table so far, and I delightedly soaked up the sauce with bread.

I also did a make-up recipe in the form of Mussels with Chorizo:

I had to do this because I had accidentally made Moules Mariniere twice - here and here.  While the Mussels in Chorizo, with its spicy sausage and tomato sauce, was tasty, it did not have a patch on the curried mussels for me:

At least after all this practice with mussels, I am now an old hand at de-bearding them (which I hate doing).  Sometimes, I just can't yank the whole beard out, so I have learned how to get rid of it after cooking.  I tell you, after biting into a gobful of beards the first time I cooked mussels, I learned fast.

To see what the other Doristas thought of yet another fishy week, visit the LYL section of the FFWD website.