P.E.I. Mussels / Blistered Heirloom Tomato / Charred Meyer Lemon / Pinot Grigio Garlic Butter Sauce / Basil Olive Oil / Grilled Herb Crostini
by Humble_Klutz
P.E.I. Mussels / Blistered Heirloom Tomato / Charred Meyer Lemon / Pinot Grigio Garlic Butter Sauce / Basil Olive Oil / Grilled Herb Crostini
by Humble_Klutz
7 Comments
You got it!!
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Perfect! This is a rock solid restaurant dish!
Your Welcome! I wish a lot of the young “professionals” on here would keep their plating simple and use good technique. The Food needs to Taste Good, Look Good and Make $
Looks delicious but that Photoshop job/filter on the coloring is over done
I have an appetizer very similar to this (god i hope it gets changed soon). I swear, the most obnoxious thing is getting like 4 orders if mussels and having to count out 12 mussels per plate, and then plating them one by one, and then realising, when you’re done… you forgot to toast the bread
Love this! Only suggestion would be to place the charred lemon in a different place if you plan for the first to squeeze it on top of the mussels. Not a huge deal but it will become slippery & could be messy/difficult to squeeze with the broth on it. This makes me want to cook mussels for dinner tonight 💜