There's always a mussel dish at Workshop Kitchen, but they change constantly. I really lucked out today as they were serving Saltspring Island mussels from the coastal waters of British Columbia in Canada. These mussels are known to be plump and sweet, and my dish sported a dozen of the plumpest mussels I've ever had. They were served in a 5 saveur sauce, which basically means a sauce with five flavors; in this case, it was a white wine and butter sauce flavored with kaffir lime, lemon grass, galangal, ginger, and tumeric. The dish came with grilled whole wheat bread where the grill marks were pronounced and provided a wonderful smoky taste that really enhanced the dish. At first, I thought the sauce had coconut milk in it, but it turned out to be an illusion because I associate coconut milk with the kind of spices that the sauce contained. It turned out that the milkiness came from the butter that was melted into the wine. Enhancing the dish were some crumbles of homemade merguez sausage, a lamb sausage popular in North Africa. It was an interesting way to serve these plump mussels, and I'll be looking out for Saltspring Island mussels in the future.
Location: Workshop Kitchen, 800 North Palm Canyon, Palm Springs, California. Date: January 24, 2018.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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