- The Ultimate Salad for Beet Lovers
- The Secret to Zahav's Incredible Hummus
- Why You Should Head to Las Vegas for Clam Chowder
- Timon Balloo’s “Fat Boy” Duck & Waffle
- David Guas’s Big Easy Beignets
- This Panna Cotta is an Ode to Fennel
- Andy Ricker’s Amazing All-Meat Thai Salad
- Why a $5,000 Burger Might Be the Best Deal in Las Vegas
- How Joey Campanaro Turns Kitchen Scraps into Delicious Pasta Sauce
- There’s More to This Salmon Crostini Than Meets the Eye
Senate Pub in Cincinnati is known for chef Daniel Wright’s signature upscale hot dogs. But those in the know order Wright’s mussels charmoula.
Senate Pub in Cincinnati is known for chef Daniel Wright’s signature upscale hot dogs. But those in the know order Wright’s mussels charmoula. It turns out there are a lot of people in the know. “We probably go through 150 to 200 pounds of mussels a week,” Wright says. The dish is so popular that it appears at both Senate and Abigail Street, Wright’s other restaurant.
As you may be able to guess from the picture (left), the mussels aren’t favored for their looks. “When it comes to putting dishes together, I’m not a very frilly person,” Wright says. “The first priority is that it tastes incredible.”
Without a doubt, it’s the sauce that makes the mussels. Wright starts by blending tomato, garlic, onion, saffron and shellfish stock, then adds cream and butter. When an order comes in, he sautés shallots, throws the mussels in the pan then tops them with the buttery sauce. After they steam, he adds a hit of harissa for spice, and serves the messy, saucy dish with garlic-rubbed ciabatta for optimum sopping.