I always thought mussels creepy and slimey until I tried them in a cioppino (out of state, in FL) and decided that they are actually little sea gems. I have not had them any other way.
So my question - to try out more versions of mussels (or perhaps the same prep) ... what's good in LA (Newbury Park west / Pasadena east / Sun Valley North / Palos Verde south)? Looking to taste a variety of preparations (Italian, French, Japanese, Californian...).
Price not an issueso long as mussels are a main part of an entree, as opposed to 1 course of a 15-course omakase menu.