by George Culver
LeGrand Kitchen in Norfolk is known to have one of the best burgers around, but I want to talk about its mussels. The dish is parked in the starters section of the menu and the description reads: “Blood sausage, cider, cream, toast.” The simplicity of it on paper belies complex flavors captured in the bowl. The fresh, plump Prince Edward Island mussels are bathed in a light sauce made with cream and hard cider. All of this stays in the pan only as long as is needed for the large mussels to open, releasing their natural liquor to fortify the sauce. Once you start to dig into this dish, you don’t want to stop.