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Photo: Clare Barboza
Check out this variation on Oysters Bienville, a New Orleans shellfish staple. This recipe is made with mussels on the half-shell — you have to try them to believe it!

My friend Ashlyn introduced me to a version of this recipe. She grew up in Louisiana and Mississippi and loved eating Oysters Bienville, a famous dish from New Orleans, which she then adapted by replacing the original seafood with mussels. In honor of Ashlyn, I’d like to tell you her favorite one-liner that she says every single time I mention I’m cooking mussels (or clams, or oysters, for that matter): “Vanna,” she says, “I’d like to bivalve.”

Reprinted with permission from Good Fish