Long ago, Louisianans fed on all sorts of shellfish, including indigenous mussels. Though they’re no longer part of our regional cuisine, New England’s farm-raised mussels are a very popular menu item and readily available.
Moules frites (mussels and fries) appear on loads of local menus as both appetizer and entrée. It’s a dish that begs to be eaten by hand, but sure, grab that little fork if you must, though consider using an empty shell to pinch, pluck and pop mussels and broth into your mouth; it’s the deliciously messy, old-school way.
All around the city creative chefs tweak cooking style, broth and flavors for divine variations. Go on, try them all.
Classically paired with chorizo, Avo’s mussel and linguine dish checks all boxes for flavor and texture: smooth, briny, spiced, tart (green tomatoes) and crunchy (breadcrumbs).
A big bowl of plump mussels, broth scattered with torn herbs fresh from the garden, grilled country bread and great wine, backed by live music in the backyard at Bacchanal…sigh. Perfection.
Emeril’s beautiful appetizer portion of tender mussels with coconut, curry, crispy rice and tuna meatballs necessitates hands, fork and spoon—the best of all worlds.
Easily shareable or great for a big appetite, Fharmacy’s Asian-style mussels swim in a creamy, heavily scented lemongrass broth, topped with really crispy fries.
Patois was one of the early adopters to modernize moules frites with broth and meat variations. No matter what combination, trust chef Jonathan Lomonaco, and demand a spoon for superior sipping and dipping frites or grilled Bellgarde bread.