Fat juicy mussels in Chef Letitia's secret sauce into which she "throws some beer".
Do one thing and do it well.
Who said that?
I did actually, and it’s the thought that came to mind when I visited a new place in Camps Bay called The Mussel Bar.
With input from Bertus Basson it’s a little place that serves……..and there’s a hint in the name; mussels.
To be more precise; big fat, chubby, pink, flavoursome Saldanha Bay Mussels in a delicious tasty beer sauce made to a secret recipe by Chef Letitia.
I slurped mine down with golden thick hand cut fries dipped in rosemary salt and home-made aioli. The last of the sauce was mopped up by rustic bread, and the whole lot was sent on its way by a Steph Weiss and a Versus Goliath beer from the &Union stable.
Camps Bay wins on location alone.
Simple food, well prepared.
Stare across the road at the setting sun and the breaking rollers with their spume blown in the wind against the deep blue sky that the Atlantic side of the mountain has stolen for the last hour or two of daylight.
The Mussel Bar has hit the nail on the head.
Capetonians, and tourists alike, seek out informal, high quality food in casual settings.
Quite literally, they were hopping off the red top bus, having some food, and hopping back on again to continue their tour of this beautiful city.
Well done Bertus, and Camps Bay welcomes a decent place to eat. I only wish more would open.
500Gr mussels with 300gr fries R75. (Two of us could just about manage this portion).
The beach can be windy, but it's lovely to look at.
1kg Mussels, 600gr fries R150.
The Mussel Bar
The Bay Hotel
Camps Bay.
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