Anthony Bourdain emphasized the importance of knowing the source of restaurant food, particularly seafood like mussels. He warned diners to stay away from fish on Mondays and indicated skepticism towards mussels unless the chef's handling practices were personally verified. Bourdain’s experience in the culinary world gave weight to his recommendations about food safety. He suggested that enjoying mussels is safer when prepared at home, where one can control the quality and sanitation of ingredients, as a single spoiled mussel could ruin an entire meal.
I don't eat mussels in restaurants unless I know the chef, or have seen, with my own eyes, how they store and hold their mussels for service.
It takes only a single bad mussel, one treacherous little guy hidden among an otherwise impeccable group.
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