Outside, a giant, fiberglass mussel pot and some keen little mussels play on the roof. Inside, the real things are steamed for three minutes in the whole shell or grilled on the half shell. Choose a light sauce for both steaming and topping: white wine, garlic, and fresh herbs or coconut, chili, and coriander. There are also smoked and marinated mussel salads, platters, and their tasty mussel chowder. Sauvignon blanc from nearby Marlborough perfectly pairs with almost
any dish on the menu. There's a courtyard for those sunny days and vegetarian, pasta, and meat choices for those who don't like mussels. Other selections, for example Thai curries, burgers and vegetarian platters, will keep those not so keen on mussels happy.