Just knowing that Teton Tiger is currently closed has doubled my cravings, but I can tide myself over until they reopen Friday with this recipe. Since Teton Tiger’s original opening as The Indian, the curried mussels have been one of our menu favorites, and we’re so glad that it remains on the menu through today. However, as seasons change in the valley, we know restaurants frequently change their menus as well. So, to prepare for that worst-case scenario where the mussels disappear from Teton Tiger’s rich, flavorful menu options, we got the recipe to duplicate the dish at home.
Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.