Guess where I'm eating?

I love mussels. They smell and taste like the sea -- not the open ocean so much as a wharf. Mussels remind me of when I lived in Seattle and would just wander along the pier, soaking up sensations that were new and exciting to a boy born on a...

By Saul Hudson

December 21, 2009

[
        {
          "name": "Air - MediumRectangle - Inline Content - Mobile Display Size",
          "component": "12017618",
          "insertPoint": "2",
          "requiredCountToDisplay": "2"
        },{
          "name": "Editor Picks",
          "component": "17242653",
          "insertPoint": "4",
          "requiredCountToDisplay": "1"
        },{
          "name": "Inline Links",
          "component": "18838239",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Air - MediumRectangle - Combo - Inline Content",
          "component": "17261320",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Inline Links",
          "component": "18838239",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        },{
          "name": "Air - Leaderboard Tower - Combo - Inline Content",
          "component": "17261321",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        }
      ]

I love mussels. They smell and taste like the sea -- not the open ocean so much as a wharf. Mussels remind me of when I lived in Seattle and would just wander along the pier, soaking up sensations that were new and exciting to a boy born on a Western plain. So I rarely turn up my nose at mussels, no matter what culinary application is applied.

And the mussels in the above pic are one of my favorite renditions of the little sea critters: perfectly cooked and bathed in a broth that highlights the saltiness of the bivalves. Can you guess where I'm eating? If you look closely, you'll find some not so subtle hints.

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. Your membership allows us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls. You can support us by joining as a member for as little as $1.