West coast hound here that would trek to Red Ginger a couple of years ago everytime I was in town just for Jimmie's (or Sharon's?) wonderful mussels. Dining alone, I'd sit at the wine bar and have Fabrice select something to accompany them.
I see that they've opened a new place in Penn Quarter and was wondering if the mussels are still on the menu?
Better yet, would anyone know anything about how they are/were prepared? I'm guessing curry must be a part of the spicy broth. Would love to have a recipe or just some insight to the way they are prepared since my travels to your fair city have come to an end. TIA