Putting creative muscle into preparing mussels

06/25/2007 | Nation's Restaurant News (free registration)

American chefs are finding diverse ways to prepare a customer seafood favorite -- mussels. Executive chef Rick Kimmes, a partner at Minneapolis' Oceanaire Seafood Room, prepares them steamed with white wine, butter, green onion, shallots and garlic; chef Sam Putnam at Massachusetts' Ashmont Grill serves mussels with as many as six different preparations; and at Niche Restaurant in Illinois, chef Jeremy Lycan steams mussels farmed on Prince Edward Island with cilantro in a roasted tomato broth.

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