I don't know when I've had a better moules frites than the ones Pier 76 Fish Grill is cooking right now. When I pried open that first shell, taking the meat off by tonguing it, I thought the soft, practically melting morsel had to have been a fluke. The rest of the batch couldn't be as perfect. But then I ate the next one—and the one after that. Each mussel was as supple and silken as the last. How did the chef do it? Was it the species? The way they were cooked? The steaming liquid? The timing? Did Pier 76's owner/chef Chris Krajacic make a deal with the devil? Or had he been doing mussels this good as the executive chef at Walt's Wharf in Seal Beach and I... More >>>