HUNGRY GERALD

Prince Edward Island mussels are the world’s best. They are identified as such on the menus of good Canadian and American seafood restaurants. Fortunately, they are harvested in St. Peter’s Bay a few miles from the Freeman/Riva oceanfront home (panoramic sea views and blazing sunsets). Profesore Massimo R. bought pounds of mussels at the mussel factory in the town of Morell. BSK and Lesley R. made a delicious pot of steamed mussels, potatoes, onions and parsley. The mussels were big and juicy. We have been warned that the  mussels diminish in size during the warm summer months so we may have to rely on frozen plump mussels  in the near future. Vinho Verde wine was a refreshing companion. HG climaxed the meal with a dessert of French chestnut puree and whipped cream (from a spray receptacle). The next night, HG/BSK’s gifted daughter, Lesley R., was the chef and she created a delicious, innovative meal. The mussels were steamed in a white wine and chopped tomato broth. This was intensified by the addition of a lush garlicky aioli. To accompany the bivalves, Lesley roasted strips of  russet potatoes and sweet potatoes on a sheet pan. Dipped in the mussels broth they were a taste tingling sensation. (HG has become a sweet potato addict). Vinho Verde preceded red Pinot noir. Good eating on this breezy Prince Edward Island day.