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 with ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!