Mussels Restaurants in Metro Manila
The best places in Metro Manila to eat Mussels. Our interactive map features all restaurants around Metro Manila who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order Mussels or dine out.
4.5
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4.5
Menu
City: Metro Manila, 4636 Molina Street, Makati City, Metro Manila, Philippines
" Not just a place for awesome crepes but the eggplant moussaka and baked mussels are a sure hit!
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3.5
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Online table booking
3.5
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Online table booking
City: Metro Manila, Forbes Town Center, 29th Street corner Rizal Drive, Bonifacio Global City, Taguig City, Metro Manila 1634, Philippines
Waitstaff, Parking Available, Wine and Beer, Accepts Visa
4.1
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4.1
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City: Metro Manila, SM City Fairview, Quirino Highway corner Regalado Avenue, Fairview, Quezon City, Metro Manila 1118, Philippines
" Filipino food is great! i like their crispy pata.
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2.7
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2.7
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City: Metro Manila, Bellagio 2, Forbes Town Center, Burgos Circle, Bonifacio Global City, Taguig City, Metro Manila, Philippines
"My friend Liza has decided to celebrate her birthday here. The biggest attraction was the stone oven panizza that this place boasts. Also, we heard that the steak is unique here, which we had to find out. <br>
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We ordered what the server said were the best sellers. We ordered two of each dish like: <br>
1. Oysters - beautifully made and big too <br>
2. Mussels - just ok, nothing special <br>
3. Uncle Cheffy Steak (the grilled and toasted US rib eye with marble potatoes and salad) - it wasn't unique as we were told, but it was certainly toasted and then probably grilled a bit to fry the outside. I'm just glad it came out right and wasn't overly done :) <br>
4. Memphis Barbeque US beef ribs - there were more bones than meat and it was a bit tough. <br>
5. Two types / flavors of their panizza - it comes with aragula and diced tomatoes and some leaves that I didn't recognize. Just for the sake of illustration, they weren't pioneers of the rolled panizza, but Chef Chris from My Kitchen ...
<a class="read-more" href="#"> read more </a>"
4.3
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4.3
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City: Metro Manila, G/F Grand Hamptons Tower 1, 31st Street corner 2nd Avenue, Bonifacio Global City, Taguig City, Metro Manila 1630, Philippines
"Their branch in Glorietta has a 2 shop 1 order concept. You can cross order from the adjacent Burnt Edges resto, obviously operated by one company. Try Shrimps by the Pound, in Salty Eggsperience flavor. Those are served hot in a plastic bag, with all...the flavors mixed in. You will be given disposable plastic gloves to enjoy the shrimps more. Nice fresh taste in salty egg flavor. This is better enjoyed with rice or potatoes. I also recommend their Spicy Shrimp Tacos 2 tacos per order. They come with avocado, lettuce, tomato, cheese, and shrimps of course in hard taco shells. This was an instant hit with us. Don’t bother ordering Beef Ribs from the other resto’s Off The Grill menu. This is a waste of money. Meat had too much fat that isn’t easy to separate and turns into an oily mess when it cools down. I don’t know what they were thinking. Bottom line: Thumbs up for Shrimp Bucket, but Thumbs down for Burnt Edges."
4
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4
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Online table booking
City: Metro Manila, G/F Net Lima Building, 4th Avenue corner 26th Street, Fort Bonifacio, Taguig City, Metro Manila 1634, Philippines
" Menu looked interesting enough but the bad service can't make up for the food. Examples of bad service - 8 waitresses clumped together chatting and not scanning the room for customer needs, an order taken but not submitted to the kitchen had us waiting for over 30 minutes, a housefly in the restaurant without anyone attempting to shoo it away or getting rid of it. The cronuts can't save the bad service.
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3.5
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3.5
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Online table booking
City: Metro Manila, Forbeswood Heights, Burgos Circle, Bonifacio Global City, Taguig City, Metro Manila 1632, Philippines
Waitstaff, Seating, Vegetarian Friendly, Takeout
4.2
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4.2
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City: Metro Manila, Bellagio 2, Forbes Town Center, Burgos Circle, Bonifacio Global City, Taguig City, Metro Manila, Philippines
"L'Entrecôte is one of the pioneers in the Burgos Circle strip. They have been around since time immemorial (okay, that was an exaggeration). When i say "immemorial" i mean from the time i started working in BGC.<br>
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The name sounds fancy and yes it is fancy for all the right reasons. Yes, it is time for a lil history lesson. Brace yourself, this is one of those "Too Long To Read Review"<br>
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L'Entrecôte is a word commonly used in several restaurants around the globe that features steak dishes. It has come to identify three iconic groups of restaurants owned by two sisters and one brother of the Gineste de Saurs family, which specialise in the contre-filet cut of sirloin and serve it in the typical French bistro style of steak-frites or steak-and-chips.<br>
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The name screams "Of French Origin" but would it shock you if say that one of the restaurants founded by the daughter of Paul Gineste de Saurs is located in Geneva. But yeah, some of the other branches are in Toulouse, Bordeaux, Nantes, Montpellier. <br>
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Source: Wikipedia<br>
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I will leave it up to you to google the rest. I think it is time to talk about the food.<br>
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I got to spend my Friday Lunch at L'Entrecôte (woo-hoo) and i happen to share a table with Chef Martin (double woo-hoo). <br>
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| Beer-Batter Fried Oysters. Locally sourced fresh oysters. The first bite brought me back to my time of exile in Iloilo. I love the way the oysters were cooked, not too heavy on the batter and i taste the freshness of dem oysters. <br>
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| Hot Swiss Cheese Canapé. A canapé is a type of hors d’œuvre (appetizer for the non-French spesking) a small, prepared and usually decorative food, consisting of a small piece of bread (sometimes toasted) or puff pastry or a cracker topped with some savoury food, held in the fingers and often eaten in one bite.<br>
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A tray comprised of 6 bite sized appetizers - Mushroom Chorizo, Curried Tomato Confit and Ham and Pineapple. The three has a common denominator - Raclette Cheese Baby! The semi pungent flavor of ze Swiss Cheese works wonders with the Canapé. It created a wonderful flavor contrast that e<br>
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Useless Trivia: The name Raclette comes from the French word ‘racler’, which means ‘to scrape’. <br>
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| Pissaladiere. This is a dish from Southern France. Think of this a the cousin of pizza margherita with a thicker bread dough and toppings that comprises of onion, olives and anchovies.<br>
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I love anything with anchovies! This is heaven on a plate. And i am weally glad they added cheese as it somehow tones down the saltiness from the anchovies.<br>
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| Cheesy Triangles. I immediately thought of empanada when this was served. Spinach and cheese encased inside a thin puff pastry. <br>
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| Tasty Hot Octopus with Garlic. This is the King Of Appetizers. Octopus cooked in olive oil, capers, shallots and lemon. Man, the octopus is super tender and ze olive oil x capers combination is to die for. This is wow on every bite. <br>
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| Grilled Salmon with Parmesan Crisp and Risotto. I am quite the snob when it comes to salmon as there are very few restaurants who offer a perfect grilled salmon. I am happy to report that L'Entrecôte is one of them. The salmon is cooked in such a way that the texture remained moist and they managed to keep the delicate flavors in. Oh, the risotto is all sorts of wonderful. And for the love of all things holy, take a bite of that crisp parmesan. You're Welcome.<br>
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| Crisp French Duck Leg Confit. I always hear Confit on every Masterchef and Top Chef episode I've watched. And i wonder what does it mean. Well, it comes from the French Word "Confire" meaning to preserve. The term is usually used in modern cuisine to mean long slow cooking in oil or fat at low temperatures, many having no element of preservation such as dishes like confit potatoes.<br>
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I digress, this is a beautiful plate comprised of a duck leg slow cooked in its own fat. The meat is juicy and oozing with flavor. I taste thyme and the other herbs used to season the meat. Crruuunch! Yes, that is the sound you will hear once you taste the skin. <br>
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| L'Entrecôte Steak. This comes with unlimited fries which by the way is the best - no one else comes close. US CAB Sirloin Steak cooked to a perfect medium rare then topped with their secret herb butter sauce. And when they say secret, they meant it. The components of the sauce a case if "i'd tell you but i have to kill you after." This is the dish that placed L'Entrecôte on the global foodie map.<br>
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| La Brochette Flambee. <br>
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En brochette refers to food cooked, and sometimes served, on brochettes, or skewers. <br>
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Flambé (/flɒmˈbeɪ/, French: [flɑ̃be]; also spelled flambe), is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means 'flamed' in French.<br>
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Cognac or rum and other liquors with 40% alcohol content is commonly used for this cooking technique.<br>
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Sorry i had to add that, i wanted to educate you on the intricacies of French Cuisine and if you have reached this part then reading the my review will be worth your while.<br>
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When Chef Martin poured ze liquor, everyone was on their feet trying to catch the moment. I on the other hand sat like a keen observer. The process is fascinating and i have a gazillion questions in my head. Will the liquor affect the taste? And surprisingly, there is no hint of alcohol in the meat. Apparently the process reduces the alcohol content and if there is an effect on the taste, it is not noticeable. And oh, there were sides served with the skewered meat - truffle fries, pasta and cheese risotto.<br>
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| Mediterranean Seafood Pasta. This is another noteworthy dish. I am guessing this is a close relative of Spaghetti alle Vongole Rosso. Seafood pasta cooked with a tomato base with shrimps and mussels. The pasta is al dente and the sauce has the perfect proportions of tang and acidity. The shrimps are cooked perfectly as it retained the semi sweet flavor. <br>
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Desserts were served after. I missed it as i needed to go back to Consensus Terrorism (google it)<br>
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Lunch at L'Entrecôte is nothing but awesome. The food they serve embodies all adjectives synonymous to delicious. Each dish is a carefully crafted with precision and impeccable technique. This is the kind of restaurant that one would go back to every chance you get. Why? Each visit wont be like the other time as the menu is diverse and the food is extraordinary.<br>
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4
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4
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City: Metro Manila, Bonifacio High Street Central , 7th avenue corner 30th street | Bonifacio Global City, Taguig City, Luzon 1409, Philippines, Metro Manila
"One of the places that we love filiipino dishes. eating was delicious and well proportioned. service was good. will eat here."
2.5
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2.5
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City: Metro Manila, Burgos Circle, Fort Bonifacio, Taguig City, Luzon, Philippines, Metro Manila
"Rastro is new to the Burgos circle, but overdue as a decent Spanish restaurant in the Fort. Service is OK, but the day we visited there was just one (hard working) chef to deal with our 14 person table. Paella is excellent and recommend the Paella Negra a la Marinara (Squid ink rice, squid rings, mussels and fish fillets) but suggest calling ahead as it takes 2-30 minutes to prepare."
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Mussels
You can find Mussels in 10+ Restaurants.
We help you find a restaurant in your area where it tastes best.
Price
The Average price for Mussels is:
$13.3
Ingredients
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Fresh lime juice
- Qty. 13
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Thai red curry paste
- Aisle Ethnic Foods Qty. 0.5 table spoons
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Minced garlic
- Aisle Produce Qty. 0.5 cloves
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Tablespoon Asian fish sauce
- Qty. 1
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Table spoon white sugar
- Qty. 1
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Freshly chopped cilantro
- Qty. 2