Chayote and Bean Thread Vermicelli with Mussel Coconut "Bisque" Sauce Recipe

TS:A while, while, while back, we had a party. Besides numerous other dishes (of course), we also cooked off 8 pounds of mussels à la Congolaise. I don’t exactly know how these flavors are Congolese. We had seen this descriptor on a local restaurant’s menu for a dish cooked with tomatoes, coconut milk/cream, “smoky chili” and citrus. Congolese? Really? TS:Congolese or not, the flavors work. So, I sautéed some onions and garlic along with tomato paste until the tomato (...)