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At Philadelphia’s Rittenhouse Tavern, executive chef Nicholas Elmi calls his style of cuisine “contemporary American tavern fare.” The open-ended label encourages creativity and gives the talented chef the freedom to craft dishes that reflect America’s melting pot. Consider his Thai curry mussels, which borrow flavors from Thailand to make a French-inspired dish feel refreshingly exotic. In Elmi’s iteration, a splash of sake and a squeeze of lime juice bring the flavors of a sweet coconut-curry broth into focus. Serve the steamed mussels for a weeknight supper with slices of crusty bread to mop up all that delicious broth in your bowl.
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