What do you think of our new mobile-responsive site? Take our survey.
Log In / Join Now

Magazine Archives: Sept. 30, 2004

Good Times for Mussels

Tasty, inexpensive, versatile -- and much cleaner -- mussels are waiting
Sam Gugino
Issue: September 30, 2004


When I was in Brussels a few years ago, I couldn't get enough of moules et frites—mussels simply steamed in white wine and seasoned with fresh herbs alongside French fries. With a glass of crisp Muscadet or a marvelous Belgian beer, what a delightful lunch it was! As I sopped up all those glorious juices from the traditional pot in which the mussels were served, I wondered, "Why don't Americans do this more often?" Ian Jefferds, owner of Penn Cove Shellfish in Coupeville, Wash.

For the full article, check out the new issue of Wine Spectator, on newsstands September 30, 2004.


To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?


WineRatings+ app: Download now for 300,000+ ratings.