2014—Flexing Some Mussel

On the way home from Santa Rosa this afternoon, we stopped in Sonoma at Hopmonk Tavern for an early dinner. I had eaten there once before and enjoyed the steamed fresh mussels so I ordered them again. I was not disappointed. Although the recipe had been modified, and used wine instead of beer for braising, I found them tastier and a bit spicier but still wonderful with Prosciutto, tomato, shallots, garlic, herbs, and cream added to the wine and mussels. The dish is served in a large cast iron pot along with French fries and some French bread to sop up the sauce.

I took three shots with my cell phone to send to my friend, Honora, with whom I’d enjoyed this savory meal the first time, more than a year and a half ago. I am not a fan of my cell phone camera and am somehow unable to take decent shots with it. Indeed, the photos of the half eaten bowl and the completely empty pot suffered from operator error probably as a result of the two glasses of Old Vine Zinfandel that I sipped as I shucked the delectable mussels, but the first photo seems to be in acceptable focus. Feast your eyes on Hopmonk Tavern’s Mussels.