The phrase “coming out of your shell” traces its origins to tightly sealed mussels, clams, and other mollusks whose fear of being co-opted as castanets was mistaken for shyness. Crack into some shells with today’s Groupon to The Mussel Pot. Choose between the following options:
- For $29, you get dinner for two (up to a $64 value). This option is not valid on Friday or Saturday between 7 p.m. and 10 p.m.
- For $29, you get dinner for two (up to a $64 value), valid for reservations at any time.<p>
Dinners include: * Two mussel entrees (up to a $24 value each) * Two side dishes (up to an $8 value each)<p>
The Mussel Pot stamps palate passports for an international seafood voyage, simmering mussels in 14 flavorful stews infused with aromas of down-home Louisiana seasonings, Provençal French herbs, and the spice of southern Mexico’s Oaxaca. Half culinary map, half raw material for ordering via paper airplane, the menu prompts decisions on which exotic locale to dip tongues’ toes in, with options including the lobster-cheese-fondue based Chef’s Best, and the Bouillabaisse, which combines clams, shrimp and scallops. The elegant banquette tables and custom chandeliers of the dining room may spur the spicy pepper and garlic of the Italian fra diavolo or the saffron saffron sauce, chorizo, and seafood medley of the Spanish Valencia. With a cascading waterfall that splashes into a koi pond, the outdoor garden nurtures a dining oasis suggestive of an equally lush potted portion of beer-bubbled Texas-style mussels with pulled pork. Between prying meat off mollusks and using their shells as poker chips, bite into a hearty side such as hand-cut french fries, grilled asparagus, or Israeli couscous salad.
The Mussel Pot
The Mussel Pot's warm dining-room color scheme evokes aromatic foodstuffs with a palette of cream, cocoa, and rich brown shades that whet diners' appetites for the feast ahead. Owners and twins Alex and Leo Baskin designed the eatery as an ode to seafood that would offer lobster, oysters, and the house-signature mussels in their traditional incarnations alongside more daring, comfort-fare-inspired preparations. Executive chef Ronnie Esposito, formerly of NYY Steak, crafts nearly two dozen dishes showcasing the eponymous mussels alongside other seafood selections. Aromatic cauldrons of bite-size mussels simmer in traditional broths and sumptuous sauces, highlighting flavor profiles borrowed from cultures around the world. A fresh lemongrass-and-curry broth recalls Thai cuisine, and spiced Cajun smoke channels Louisiana in a deliciously jumbled gumbo of andouille sausage and crawfish.