Culinary Secrets at Hadicurari present the intriguing mussel
Hadicurari’s menu starts off with a combination of steamed and fried mussels with glasswort, bell peppers and carrots; it is followed by mussel soup with parsley. The entree is a mussel pot of your choice: classic with white wine, with curry and vadouvan, with pastis or with Balashi beer. A chilled melon gazpacho with cinnamon ice cream and fresh summer fruits is the dessert of this fabulous menu.
When you are interested in the mussel edition of the Culinary Secrets at Hadicurari, please make your reservations. We are sure you will be very pleased indeed.