08/19/17
One of my favorite dishes in all of Vancouver, the mussels congolaise at Chambar may even be bigtime enough to convert a skeptic or two.
The mussels are perfectly simmered in a tomato coconut broth, seasoned with cumin, garlic, coriander, fennel and chilli, then topped with just the right amount of cilantro.
The dish is served with fries, but if you can spare the carbs order a side of bread to soak up the extra broth. It'll be well worth it.