Recipe and a Reservation: Moore's Stone Crab

Restaurant name: Moore's Stone Crab Restaurant
Owners: Alan Moore, Paul Moore and Robert Hicks
Head chef: Robert Hicks
Address: 800 Broadway St., Longboat Key
Phone: 383-1748
Date established: 1967
Hours: Open daily from 11:30 a.m. to 9:30 p.m.
Known for: Serving fresh seafood (especially stone crabs) in a kid-friendly environment
 

Moore’s Steamed Mussels

Ingredients:

1 pound mussels
½ cup butter
½ cup flour
¾ cup whole cream
½ clove minced garlic
3 ounces sherry
½ stick butter
½ tomato, diced
1 green onion, diced

Preparation:

1. Combine butter and flour to make base sauce, also known as the rue.
2. Add whole cream to rue and heat together in a large pan over medium/high heat.
3. Whisking constantly, add garlic and sherry to the pan. Simmer for one minute.
4. Add butter and simmer for another minute.
5. Add mussels
6. When mussels open, add tomatoes and green onion. Simmer for one minute.
7. Pour all contents into a bowl and top with grated parmesan cheese, adding salt and pepper to taste.
8. Serve with a breadstick, if desired.

Contact Maria Amodio at [email protected].