Mussels
Cioppino
(American fish and seafood stew)
This tomatoey fish stew is perhaps the iconic San Francisco dish. Italian fishmongers in North Beach developed a flavorful broth studded with the best of the day's catch. The name most likely comes from the Italian dialect word ciuppin, for "to chop." But at Fisherman's Wharf, a favorite story you hear is that Italian cooks would ask fishermen to "chip in" to that day's pot. Read more »
Mejillones Fritos
(Spanish batter-fried mussels)
Mussels are an affordable and delicious addition to any spread of Spanish tapas. Here is a great recipe for batter-fried mussels. Serve meijillones fritos with ice cold beer or a dry white wine. Read more »
