| Author | Message | ||
     John Caffrey Citizen Username: Jerseyjack Post Number: 563 Registered: 11-2005 |
Two kinds of mussels find their way on New Jersey restaurant menus. One is the smaller black shell mussel that comes from Prince Edward Island and northern North American climes. The other is the green shell New Zealand mussel that is larger but tastes like undercooked vulcanized rubber. Are there restaurants nearby that offer the P.E.I. mussels? | ||
| SoOrLady Citizen Username: Soorlady Post Number: 3503 Registered: 9-2003 |
St. James Gate and The Trattoria. | ||
| Dave Supporter Username: Dave  Post Number: 10641 Registered: 4-1997  |
Cent'anni | ||
| Virtual It Girl Citizen Username: Shh Post Number: 4990 Registered: 5-2001 |
They are also really easy to prepare yourself if you are so inclined. | ||
| Darren Say Grrrrrrrr Citizen Username: Darrensager Post Number: 535 Registered: 11-2001 |
I thought the size of the mussel inside was determined based upon the time of the year that the mussel was harvested. | ||
| doulamomma Citizen Username: Doulamomma Post Number: 1792 Registered: 3-2002 |
I agree w/ VIG - super easy & yummy | ||
| Pete @ Terra Citizen Username: Terra Post Number: 28 Registered: 7-2005 |
We've always carried just PEI's. It's one of out most popular appetizers. Darren, the size of the mussel inside does vary based on the time of year. What John is talking about in the opening of the thread is the overall size of the 'beast'. His description of the larger-shelled New Zealand is just about dead-on. The smaller shelled PEI's are more tender and FAR far flavorful. Pete | ||
| mlj Citizen Username: Mlj Post Number: 418 Registered: 6-2001 |
We love the PEI mussels at Terra. They are served with delicious broth. Yum. | ||
| John Caffrey Citizen Username: Jerseyjack Post Number: 565 Registered: 11-2005 |
Where is Terra? | ||
| Dego Diva Citizen Username: Fmingione Post Number: 840 Registered: 12-2003 |
John, it's not local, but South City Grill in Jersey City has THE most incredible PEI mussels in a red sauce. My God, I would BATHE myself in that sauce if I could because it was THAT good!! | ||
| Wendy Supporter Username: Wendy Post Number: 3053 Registered: 5-2001 |
John, Terra is where American Fare used to be in Maplewood Village on Maplewood Avenue next to Towne Video. | ||
| Pizzaz Supporter Username: Pizzaz Post Number: 4295 Registered: 11-2001  |
Bunny's... uum, uum good. | ||
| John Caffrey Citizen Username: Jerseyjack Post Number: 566 Registered: 11-2005 |
Pizzaz, Bunny's mussels -- been there, done that, Yep, excellent with spicy sauce. | ||
| MeAndTheBoys Citizen Username: Meandtheboys Post Number: 4446 Registered: 12-2004  |
This thread is making me hungry. Gonna say it again, those Bantry Bay Mussels at The Gate are to die for and my new favorite. Mussels and sausage (I want to say Chorizo) in a yummy, yummy cream sauce, served with some sort of yummy, crusty bread (but, perplexingly, no butter). It's an app but I have it with a salad. I remove all the mussels from the shells and eat it like a soup. Add a glass of wine, and I'm in heaven. As Dego Diva says, I'd BATHE--or perhaps even WALLOW--in the sauce if I could. At least the cream would be good for my complexion! | ||
| Brett Weir Citizen Username: Brett_weir Post Number: 1752 Registered: 4-2004  |
P.E.I. mussels from Malpeque Bay are the best bar none. They are cultured in shoals that suspend them from the bottom of the bay, so no dirt or grit gets in them. My favorite sauces are Dijon wine and Thai with cocoanut milk. Malpeque oysters are also tops. | ||
| connied76 Citizen Username: Connied76 Post Number: 87 Registered: 1-2004 |
Cafe Aruglua has a great PEI mussel appetizer | ||
| drewdix Citizen Username: Drewdix Post Number: 1224 Registered: 7-2001 |
I'm always wary of mixing shellfish with dairy |
