Chef's Table: Building Up Mussels By Jim Coleman with Candace Hagan
Bowls of steaming blue mussels have been served in Europe for centuries, but in our country this delicious mollusk was ignored by all but the birds until a few decades ago. Until the late 1970's, the only menus in the United States featuring mussels were those in foreign restaurants. It was through our exposure to Italian and French food that Americans began to develop a passion for this shellfish which oddly enough has always been available in abundant quantity on both the Atlantic and Pacific coasts.
The full version of this article is now available on Restaurant Report's membership site RunningRestaurants.com.
Bowls of steaming blue mussels have been served in Europe for centuries, but in our country this delicious mollusk was ignored by all but the birds until a few decades ago. Until the late 1970's, the only menus in the United States featuring mussels were those in foreign restaurants. It was through our exposure to Italian and French food that Americans began to develop a passion for this shellfish which oddly enough has always been available in abundant quantity on both the Atlantic and Pacific coasts.
ogo_300.jpg)