The world in a clamshell: Mollusks go global

The world in a clamshell: Mollusks go global

Restaurant Hospitality |
Fern Glazer |
Sep 24, 2018
Original Article: "The world in a clamshell: Mollusks go global"

Mussels, clams and oysters get ethnic treatments

Mollusk dishes — specifically mussels, clams and oysters — are going international of late, a testament to consumers’ more assertive tastes and a long-term trend toward ethnic cuisine and global flavors on menus.

“The first time I had mussels was at a Belgium-inspired restaurant, classically served with fries and made with a white wine sauce … they were simply amazing,” said Maneet Chauhan, co-owner and executive chef of Chauhan Ale and Masala House in Nashville.

But to Chauhan the dish was missing something. Something Indian.

“I thought if I could just put some of my favorite Indian spices in it, then it would become even more of a classic dish I love,” he said.

Now on Chauhan’s menu is Goan Style Mussels, left, her version of white wine mussels and fries served instead with spicy coconut curry, grilled lime and artisan grilled bread.

According to Datassential MenuTrends Seafood Keynote 2017, ethnic and regional terms and ingredients appear among the fastest growing flavors, preparation methods and sides in seafood entrées. Think flavors like furikake, gremolata and Thai basil; prep methods such as poke and crudo; and accompaniments such as kimchi and coconut rice.

In April, chef Bryant Ng of Cassia in Santa Monica, Calif., transformed a traditional seafood stew into what some have likened to a Vietnamese-flavored New England Clam Chowder.

The new Seafood Pan Roast Stew is a creamy thick stew with oysters, crab, shrimp, candied bacon, coconut milk, lemon grass and kaffir lime leaf, served in a bowl over Jasmine rice. Originally on the menu a year ago as a straight stew, after bringing home some leftovers of it for dinner, along with some rice, Ng decided the dish would be even better when thickened and combined with rice.

Other restaurants pairing Asian flavors with mollusks include Harlowe MXM in Dallas, which is serving Thai Oysters, a dish of fried oysters topped with chile, cilantro and kewpie mayonnaise; and Seattle’s Bookstore Bar & Café, which is offering Spicy Miso Clams, made with steamed Manila clams in miso broth with onion, baby bok choy, fermented soybean, garlic and chile oil, served with grilled slices of bread smeared with spicy black garlic spread. Seafood stew goes from traditional to Vietnamese-style at Cassia in Santa Monica.

Estiatorio Milos, a Greek fine-dining concept with locations in Las Vegas, London, Miami, Montréal and New York as well as Athens, Greece, is serving chilled oysters on the half-shell with raspberry mignonette, a lemon wedge and a fruity vinegar with shallots.

Chef and owner Costas Spiliadis said he is using the raspberry mignontte, in part, because it adds vibrant color to the plate, but also because he wanted to pair the oysters with two indigenous Greek wine varieties, a Sideritis from the area of Patras and Asyrtiko from Santorini.

“A raspberry mignonette added to the oysters pairs beautifully with both of these wines,” he said.

At Oyster Bah in Chicago, mussels from Prince Edward Island in Canada get a tropical treatment in the Aloha Mussels, made with a poke-style ginger-sesame marinade and red Fresno peppers.

“The quality of the PEI mussel that we use is such a great carrier of flavors and we wanted to pair it up with a really popular, trend which is poke,” managing partner Bill Nevruz said.

At Chloe in Washington, D.C., chef Haidar Karoum serves an American menu with international twists and a strong focus on seafood. Karoum, who has Lebanese roots, is currently serving local oysters Scandinavian style: broiled with horseradish glaze, rutabaga, sauerkraut and brown butter crumble.

Meanwhile, at Yellowbelly, a recently opened seafood and spirits concept in St. Louis, is offering Wu-Tang Clams, a blend of ethnic cuisines that pays homage to hip-hip culture. To make it, executive chef Jason Gethin sautés Portuguese sausage, shallots and garlic, and then deglazes with Chinese wine, soy sauce, bok choy, sambal and butter before adding cherry stone clams.

Media Contact

Emily Clark pr@leye.com 773-878-7340

You May Also Like...

In The Restaurants
Here’s Where to Happy Hour
Jan 13, 2019

It's 5 o'clock somewhere! Here are all the happy hour deals at select Lettuce Entertain You…

read more >
How To
Already Fell Off the Healthy New Year’s Resolution Wagon? Let’s Eat.
Jan 13, 2019

"New Year, Same Me" more your speed? Well, we're right there with you. Celebrate one of our favorite…

read more >
In The Restaurants
What to Carry-out for the Big Game 2019 + Brunch Specials: Chicagoland
Jan 13, 2019

The Big Game is Sunday, February 3, 2019 and whether you're looking for a spot to watch football or…

read more >
In The Restaurants
Chicago Restaurant Week 2019
Jan 12, 2019

Have you been dying to try one of our Chicago restaurants but were waiting for a sign? Well, Chicago…

read more >
In The Restaurants
New Sunday Brunch at the Bah
Jan 10, 2019

Tired of being told how to brunch? Your fave Lincoln Park seafood spot, Oyster Bah, is inviting you…

read more >
In The Restaurants
Where to Eat Lunch
Jan 8, 2019

For that one hour escape from your office, you want to make sure to make most of your lunch hour.…

read more >
In The Restaurants
Cheers for Mocktails
Jan 8, 2019

If you're doing Dry January, mocktails are the perfect way to enjoy Happy Hour without the alcohol.…

read more >
In The Restaurants
Here’s Where to Brunch this Weekend
Jan 3, 2019

If you're anything like us, you plan your weekend around brunch. Here is your guide to all of our…

read more >
In The Restaurants
Kid-Friendly Dining Options and Activities
Jan 2, 2019

You've been to the zoo, the beach, the pool... the kids are starting to get stir crazy. We've got…

read more >
In The Restaurants
#LettuceLookBack: 18 of our Favorite Moments of 2018
Dec 31, 2018

It’s been 47 years since we opened the doors of our first restaurant, but 2018 was a year of…

read more >
In The Restaurants
A Gift Guide for the Food Lover in Your Life
Dec 5, 2018

Whether a birthday, graduation or any other of the countless holidays, we're here to make selecting…

read more >
In The Restaurants
Gluten-Free Friendly Restaurants
Nov 18, 2018

Finding gluten-free friendly restaurants has gotten a lot easier than it used to be. At Lettuce…

read more >
How To
A Few Of Our Favorite Game Day Recipes
Nov 5, 2018

When you are in the mood to get your hands dirty in the kitchen for hosting your crew or solo…

read more >
In The Restaurants
Fall Harvest’s Best Dishes
Nov 1, 2018

The bounty of fall harvest comes at a time in the year when we are craving the comfort of cool…

read more >
Openings
Crab Cellar is Now Open With Unlimited Crab & Burgers 5 Nights a Week
Oct 10, 2018

Crab and burgers are just a few of our favorite things so why not open an entire restaurant…

read more >
How To
Spicy Grilled Street Corn from Oyster Bah
Sep 11, 2018

This Spicy Grilled Street Corn is the perfect side or a meal on it's own. Chef Donny Farrell of…

read more >
How To
This Summer, Grill Like A Chef. Here’s How
Jul 19, 2018

Executive Chef Justin Diglia of Joe’s Seafood, Prime Steak & Stone Crab in Chicago and his…

read more >
In The Restaurants
Your Summer Ice Cream Checklist
Jul 19, 2018

I SCREAM, YOU SCREAM...we all know the drill so let's get to the good stuff. July is National Ice…

read more >
In The Restaurants
Here’s Where to Eat the Best Mac and Cheese
Jul 14, 2018

In celebration of everyone's favorite cheesy dish we’ve rounded up some of our favorite…

read more >
In The Restaurants
Your Perfect Fried Chicken Sandwich is Served
Jul 2, 2018

You can roast ‘em, you can bake ‘em, and you can grill ‘em, but nothing tantalizes the taste…

read more >
In The Restaurants
21 Dishes for Celiac Awareness Month
May 7, 2018

May is Celiac Awareness Month, so we've rounded up our favorite gluten-free dishes that you have to…

read more >
In The Restaurants
Your Guide to the 26 Best Burgers to Try During National Burger Month
Apr 30, 2018

Burgers deserve a full month of celebrations which is why May has been declared National Burger…

read more >
In The Restaurants
Spring into the season with these dishes
Apr 2, 2018

The temperatures are rising and tulips are being planted, which could only mean one thing: spring is…

read more >
In The Restaurants
Taking You From Ocean to Table: What’s New at Oyster Bah
Apr 1, 2018

Did you know that your favorite neighborhood seafood joint gets its seafood delivered daily from…

read more >
In The Restaurants
Get a Slice for Pi Day
Mar 13, 2018

We all love a good pun, especially when it has to do with food! Mathematicians and foodies rejoice…

read more >
In The Restaurants
Rich Says You’ve Gotta Try: Oyster Bah
Mar 9, 2018

Welcome back to “You’ve Gotta Try,” a series that chronicles some of our favorite eats around…

read more >
In The Restaurants
This One’s For Our Indecisive Diners
Feb 26, 2018

For all of you indecisive order-ers out there - the "I want to order one of everything on the menu"…

read more >
In The Restaurants
Why Oyster Bah’s Clam Chowder Deserves Its Own Holiday
Feb 24, 2018

We've finally done it. After months of tweaking and tasting, we've created (what we believe) to be…

read more >
In The Restaurants
Mardi Gras 2018: Let the good times roll!
Feb 4, 2018

It's that time of the year again to don your favorite feathered mask and live it up like you're in…

read more >
How To
How To: Win a Valentine’s Day Staycation in Chicago
Jan 28, 2018

Procrastinating on making your Valentine's Day plans? Well, here's an idea, Chicago: A staycation…

read more >
In The Restaurants
Cozy Sips to Kick the Chilly Days
Dec 15, 2017

Braving the winter just got a little bit easier this year with an array of hot cocktails and…

read more >
In The Restaurants
What’s Hot in Hot Sauce
Nov 1, 2017

Welcome to Oyster Bah, our East Coast oyster Mecca dedicated to serving up the freshest seafood and…

read more >
How To
Recipe: Oyster Bah’s Loddy Toddy Cocktail
Nov 7, 2016

The weather has officially turned, and it's time to cozy up to the fireplace with a good book and…

read more >
In The Restaurants
Lettuce Date Night
Aug 15, 2016

 

read more >
How To
Summer Sips: Smash Cocktails
Jun 16, 2016

Say hello to the season of patio drinkin' and cocktail shakin' - summer is officially here. To…

read more >
In The Restaurants
A Few of Our Favorite Brunch Dishes
May 15, 2016

[caption id="attachment_4528" align="aligncenter" width="1200"] Brunch at Tallboy Taco[/caption]…

read more >
Openings
Coming Soon: Oyster Bah
Dec 16, 2015

It’s always exciting to introduce a new member of our ever-growing Lettuce Entertain You family…

read more >

Recent Posts

How To
Recipe: Cafe Ba-Ba-Reeba’s! Moroccan Chickpea Stew
Jan 18, 2019

Stews are the perfect way to warm up this winter and Cafe Ba-Ba-Reeba's! Moroccan Chickpea Stew is…

read more >
In The Restaurants
Now Serving: Di Pescara Thursday Night Lobster Special
Jan 17, 2019

Kick off the weekend early with this amazing deal! Di Pescara, located in Northbrook Court, is now…

read more >
In The Restaurants
Building The Perfect Bowl Of Ramen
Jan 16, 2019

'Tis the season for a hearty bowl of ramen to warm you up during these colder winter months. But…

read more >
In The Restaurants
DC & Bethesda Restaurant Week 2019
Jan 15, 2019

DC Restaurant Week (January 14 - 20) and Bethesda Magazine Restaurant Week (January 11 - 20) are…

read more >
How To
Recipe: Mon Ami Gabi’s Braised Short Ribs
Jan 15, 2019

It's chilly outside and we've got the perfect winter dish to warm you up: Mon Ami Gabi's Braised…

read more >
How To
Recipe: Ozzie’s Pops & Pretzels Abuelita Hot Chocolate
Jan 14, 2019

Chef / Partner Ozzie Ocegueda of Ozzie's Pops and Pretzels is sharing his family hot chocolate…

read more >
In The Restaurants
Your Guide to Our Favorite Salads
Jan 14, 2019

A salad a day keeps the doctor away. Well, maybe not. But we know it can be tough keeping your New…

read more >
How To
8 Ways to Use Your Lettuce Gift Card
Jan 14, 2019

Racking your brain for the perfect gift? Here's an idea, how about a Lettuce Entertain You Gift…

read more >
In The Restaurants
Big Game Day Carry-out + Brunch Specials 2019: Los Angeles
Jan 13, 2019

The Big Game is February 3, 2019 and if you are in Los Angeles, Stella Barra in Santa Monica and…

read more >
In The Restaurants
What to Carry-Out and Where to Watch the Big Game 2019: Las Vegas
Jan 13, 2019

The Big Game is February 3, 2019 and if you are in Las Vegas, here are some of our restaurants that…

read more >
In The Restaurants
Big Game Day 2019: What to Carry-Out + Brunch Specials in D.C.
Jan 13, 2019

We're already looking forward to the Big Game on Sunday, February 3, 2019. Whether you're hosting at…

read more >
In The Restaurants
The Big Game is February 3, 2019: What to Carry-Out in the Twin Cities
Jan 13, 2019

The Big Game is Sunday, February 3, 2019 and this year stock your game day spread with Wildfire or…

read more >
Lettuce Consulting Group

Grow Your Business

Learn More
Career Opportunities

Join Our Team

Search Jobs
Latest Articles

Sign Up For Our Newsletter

Sign Up Now

Lettuce on Instagram

Checkout our feed @lettuceentertainyou!