Andrew MacDonald: Mussel Master (And Oysters, Too).

August 30th, 2011 § 0 comments

The name — Mussel Interpretive Center — is not one to set the taste buds tingling. So, ignore the name for the moment.

Here’s the set up. The Center is one of the stores in the pleasantly grey shingled group of buildings facing St. Peter’s Bay in the town of St. Peter in Prince Edward Island.

One part of the Center is a rather bleak dining room surrounded by the none too exciting implements of mussel farming (one can also watch a video devoted to the bivalve). The rest of the space is the domain of the MacDonald family — father Andrew and sunny faced young daughters, Katie and Sarah. Here you can buy hard shell clams (quahogs), oysters and, of course, bags of freshly harvested mussels. Best of all, one can feast on HG’s daily luncheon treat, the MacDonald mussel chowder. This is simply the best chowder imaginable. A creamy (but not heavy) broth filled with plump, flavorful mussels. Diners can also have big platters of perfectly steamed mussels or quahogs with melted butter (pus a bit of tabasco) and a crisp biscuit with butter.

There’s another treat Chez MacDonald– South Lake oysters on the half shell. Big, briny, lush. At $1.35 an oyster they are an affordable sea dream realized. Andrew MacDonald shucks them perfectly with the deft touch of a brain surgeon. Not a drop of brine is wasted. Not a chip of shell mars the exquisite oyster.

Beyond the wonderful eats to be had at the M.I.C., the MacDonald family are a joyous presence. Andrew, Katie and Sarah take real pride in their establishment and they extend a genuine feeling of welcome to all customers.

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