I have prepared many steamed mussels and clams dishes, Our Christmas Vigil meal always included a chioppino or steamed clams. How is it then that I gladly leave the comforts of home, and come here to enjoy a simple meal like this?
I do not know great suppliers, fishermen or distributors of seafood products who'd drop everything and bring me what I need, when I need it, as often as I need it. A restaurant has those connections, or better have them. A restaurant scouts up and down the food chain for just that ability to get a good product to prepare on their premises. If they can't get it, they don't serve it!
I would have to get a seafood harvesting license, don my waterproof boots, identify areas in my vicinity where mussels are safe to harvest, and spend a cold morning by rocky shores trying to pull and cut enough mussels to feed me. The license is the only easy step in this transaction.
I notice that Redfish has special salt flakes on its unsalted butter! What are those red flakes, I ask. They inform me I'm tasting Hawaiian salt. What a delightful change on the palate, for sure, I admit. Now that's better than any butter I ever tasted. Oh, it is ordinary until the flakes are added.
So, I try to improve my cooking skills by searching and acquiring great products as the professionals have done, and accept that they will do a better job providing me with memorable meals when I'm not able to do so. Yes, some people can do things better than I can. And they are worth every penny they charge. Plus tips!