with tarragon garlic bread a smart take on moules marinière, with a vibrant yellow saffron sauce, plus a fat garlic baguette to mop it all up with thomasina miers' recipe for saffron mussels with tarragon garlic bread simply pasta and beans: rachel roddy's recipe for pasta e fagioli for such a humble...
kids large groups special occasions show more bar scene business meetings families with children kids large groups local cuisine romantic scenic view special occasions restaurant features serves alcohol table service wheelchair accessible reservations show more accepts credit cards delivery free wifi live...
originally founded by john r. latendresse ( ) as one of eight pilot farm locations in , all productivity measures eventually narrowed to the one location in birdsong creek. john and his wife chessie, had attempted for many years to adapt the japanese technique to our native waters, and species of mussels...
into a dining scene that is rich in fresh seafood options. you will not have to go far or look long to find some classic new england chowder or a delicious lobster roll. you can also find more creative seafood dishes in harwich port's eateries, including a grilled shrimp quesadilla or gazpacho with mussels...
ph: not for nanoplastics but with the limited data available, efsa estimated that a portion of mussels (225g) could contain 7 micrograms of microplastic. even if this amount of material contained the highest ever measured concentrations of pcbs or bpa, for example, it would make a small contribution...
there's virtually zero communication between restaurants and fishermen, and the market is dominated by giant corporations that provide no visibility as to how their product is sourced and where it comes from. there is no transparency whatsoever." instead, these chefs are out there digging wild blue mussels...
there's virtually zero communication between restaurants and fishermen, and the market is dominated by giant corporations that provide no visibility as to how their product is sourced and where it comes from. there is no transparency whatsoever." instead, these chefs are out there digging wild blue mussels...