A solid 3/5 shells
A weekend trip to Monterey, CA gave us a relaxing tour of the coastline and wildlife. And after a long break from posting musseling adventures, we have a new taste to share.
For dinner, we visited Porta Bella Resturant in Carmel-by-the-Sea. We started off the meal with a few appetizers and one was mussels. They were quite fresh and carried a strong smell of the ocean. These were likely locally sourced and carried a more pronounced taste than regular ones.
Look at that crusty bread!
After dinner we went to Revival Ice Cream in Monterey, which prides itself on having unique ingredients and flavors. We snuck in right before they closed to share Chocolate Praline, Black Sesame with charcoal, and Mint/Eucalyptus with fudge.
Hog Island Oyster Co’s renovated restaurant offered a larger and more open space for enjoying fresh seafood. Your seat varies based on availability but we got a chance to sit by the kitchen, colorful and fast paced.
We started with an assortment of oysters from across the country. Each one was fresh and slightly briny. Multiple hot sauces, apple cider vinegar, and lemon was all that was needed.
Lastly, we finished the meal off with a nice bowl of mussels. Since we were spying on the kitchen, the recipe appeared to be fresh mussels, tabs of butter infused with herbs, beer, chorizo, and red onion. Cover and let steam until cooked and ready to serve.
Of course we took the recommended side of fries.
A Taste around Town took us on a Tour to Chez Papa Bistrot for Mussels, frites, and more. What better way to start off a meal than Mussels three ways?
Provencale (garlic, shallots, cherry tomatoes, nicoise olives, pastis
Mariniere (garlic, parsley, white wine)
Bretonne (mushrooms, leeks, white wine, cream)
French fries with the mussels and garlic mayo
Crème brûlée, a sweet finish