Growing up in San Francisco I am no stranger to seafood. But it wasn’t until I visited San Sebastian, Spain in the Basque region that I really understood it. The beautiful beach town was an accumulation of “Pintxo” bars which beautiful bites of seafood prepared in simple manners.
(picture of a Pincho bar i encountered in Spain)
I feel that the Basque region and San Francisco are spiritual partners in a lot of ways. Very rarely have I been somewhere that adores food as much as the two regions on the basis of their ingredients. There is also a stunning coast and the beaches are a lot nicer than here in the Bay Area.
(Me reading on the beach in San Sebastian, it was warm so tease about the pants all you like. The book was Neil Stevenson I believe.)
So recently I’ve come into the habit of simplifying a lot of my seafood preparations. Below is one of my favorite quick lunches.
|1-3 Pounds of Mussels|
|3 Tablespoons Fresh Flat Italian Parsley Chopped|