Chefs get pumped about mussels

Chefs get pumped about mussels

Few seafood favorites bring to mind the taste of the sea as much as mussels, the versatile bivalves that many Americans have come to love as much as Southern Europeans and other seaside dwellers have for centuries.

Rick Kimmes, executive chef-partner at the original Oceanaire Seafood Room in Minneapolis, is a big fan of mussels, which he prepares in the traditional French fashion, simply steamed with white wine, butter, green onion, shallots and garlic. He serves them in a large bowl

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish