23459 Tue Mar 25 11:16:48 -0800 2003 2 1 San Francisco Bay Area 0 89186 I read a nice review of Plouf a few threads down below. I love Plouf and especially crave their mussels. However, I remember reading in Anthony Bourdain's first book how one his his main rules for dining out was "never order mussels." I think he felt they were generally stored unsafely by restaurants. since reading that, I haven't felt comfortable enjoying mussels. I figured Bourdain MUST know what he's talking about as a chef. What are your respective opinions when it comes to ordering mussels in a place like Plouf? Safe? Unsafe? Somewhere in between. Love to hear your thoughts. Tue Mar 25 11:16:48 -0800 2003 0 Straight Talk 1 89195 Bour-what's-his-face is a book salesman. Got have some sizzle to make those royalties. Mussels like any food are only as safe as the restaurant that is handling them. If the restaurant is high volume and successful, you're probably just fine. If the restaurant is on the fringe, doing light levels of business and gives you that dark sketchy vibe, order something that has been thoroughly cooked. If they appear to know what they're doing, consider ordering mussels on your second visit. Another relatively easy process is to survey the cleanliness of the place generally. If the filth shines through the candle light, move on. Check the bathroom and check the cleanliness of any chef's coat. This is just a general indication of the direction a restaurant is going. The best way to eat mussels is near the ocean, and preferably at your own table. Throw away all mussels that are dead indicated by an open shell that will not clamp shut when you squeeze it together, or give them a shake in a bowl. Also throw away all mussels with broken shells, and finally all mussels which remain shut after cooking. Almost as soon as they're open in the pan they are done. Removing them as they open, so they don't overcook, is a good strategy. There still might be some mussels which don't open and these should be discarded. Learn to make aioli. Splash some good drinking wine into the hot pan. Add a piece of toasted bread to soak up the liquor. Done. Tue Mar 25 12:56:08 -0800 2003 89186 0 k. gerstenberger 1 89209 I agree with the other poster. In places that have good reputation and have mussles as their house speciality (high turn over rate) I wouldn't worry too much. No one in our dining party got sick that night :) Tue Mar 25 16:00:55 -0800 2003 89186 0 Wendy Lai