The standard mussel recipes are the one made with white wine and savory herbs, the one with the cream sauce, and the sixteen or ninety-three versions made with tomato in the sauce. I don't believe I've ever found two versions of the latter concept exactly the same. This one is particularly good, with the caramelized sweetness and smokiness of the tomatoes adding a layer of substance that most mussels are never accorded. Makes a good appetizer or a light entree. Ask to have the fries on the side so they don't get soggy.
Patois. Uptown 3: Napoleon To Audubon: 6078 Laurel. 504-895-9441.
This dish is ranked # in NOMenu's list of the 500 best dishes in New Orleans restaurants.
