So Cal to No Cal - mussels & crab
I will be attending a conference in SF but will hopefully have time to catch a few memorable meals. I am NOT on an expense account - otherwise - I would hit all the big names. I am looking for really good steamed mussels and since I will be there in November (next week)...hoping for some good crab. I am staying at the Chancellor and the conference is at the Marriott. Also a few good (and cheap)lunch spots near the Marriott and a couple of good breakfast spots near the Chancellor (that open early since the conf starts at 8am each day). Please give me some great ideas for steamed mussels and crab. Does anyone know hot late Hog Island stays open at the Ferry Market? Thinking BBQ or raw oysters one night for dinner...Mmmmmm
Thanks....!
By Whine o file
on Oct 27, 2008 08:52 AM
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My very favorite prep of mussels is from A Cote, which is less than a block away from the Rockridge BART station in Oakland. While it's on the other side of the Bay Bridge from where you are staying, it's a wonderful little place with lots of delicious food. The mussels are cooked with Pernod, cream, shallots, and magic, in a wood oven.
As for crab, once the season starts there are a few great places in San Francisco: PPQ for garlic and butter roasted, R & G Lounge for salt and pepper fried, Swan's Oyster Depot for simple steamed...each has a different approach, but all are great.
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Commercial crab season doesn't open until ~Nov 15. I have been seeing a decrease in retail frozen/defrosted crab prices, as low as $4/lb on Friday.
Hog Island is open until 8 on weeknights, I have not seen BBQ oysters there.
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The standard place for mussels in San Francisco is Plouf, who boast six different preparations of mussels. It is an easy walk (less than 10 minutes) from the Chancellor.
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I second the Plouf recommendation. Their frites are pretty good too!
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Depending on the timing of your conference, you may be in luck for local crab -- if all the stars line up right, the fishermen and the wholesalers don't engage in a stare-down over the spot price, no oil spills this year, etc .... The opener is usually set for this coming Saturday, barring any ill luck.
As for the mussels, the reason they're year-round here is all commercial mussels that I'm aware of are farmed and flown -- from blue mussels from PEI in the Maritimes and greenlip from New Zealand. Your classic California wild mussel -- which has five times the flavor of the farmed varieties -- will probably also be available starting Saturday. But you'll need a fishing license, a big bucket and a clue! Just wanted to make sure you know what you're getting. The local producers -- Hog Island, Tomales Cove, et al ... are growing Mediterranean varieties, not California mussels.I know it can be confusing ... Hope that makes sense. Enjoy your trip!
Sushi Monster
www.emeraldlake.com/sushilist.html
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Actually, I think Hog Island is selling locals right now, are you sure they are Mediterranean? I am really not sure.
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The current issue of The Art of Eating (No. 79) just out has an excellent mussel article by Jeff Cox. That's where I saw the info on Tomales Cove and Hog Island. Incidentally, it also mentioned that mussels from Hog Island rarely make it to the Ferry Building outlet.
Sushi Monster
http://www.emeraldlake.com/sushilist....
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