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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

One day I arrived at Restaurant Jean Georges to find the chef all in a lather. “We have to do curried mussels,” he said. “They are simply the best.” By that time, I had known Jean-Georges long enough to trust him; when he is excited about making a recipe, I am excited about eating it. “Let’s go,” I said.

We gathered ingredients, made curry powder, and, 30 minutes after my arrival, sat down