surfeited with other shell fish, but the best recipe is:

Mussels Mariniere

Thoroughly clean the mussels and then put them in a deep pan and pour
over them half a glass of white wine. Chop an onion, a clove of garlic
and some parsley fine and put in the pan, together with a tablespoonful
of butter. Let these boil very quick for twelve minutes, keeping the pan
tightly covered. Take off half shells and place the mussels in a chafing
dish and pour over them Bechamel sauce and then add sufficient milk
gravy to cover. Serve hot from chafing dish.



Where Fish Abound

According to David Starr Jordan, acknowledged world authority on fish,
there is greater variety of fish in Monterey Bay than anywhere else in
the world. Monterey Bay is one of San Francisco's sources of supply
consequently we have a greater variety of fish in our markets than are
to be found anywhere else. In the markets are fish from all parts of the
Pacific Ocean, from the Tropics to far north in the Arctics, while
denizens of the waters all the way, between add to the variety.

The essential element of goodness in fish is freshness, and it is always
fresh in San Francisco markets, and also in the restaurants. Of all
varieties two rank first in the estimation of gourmets, but, of course,
that is purely a matter of individual taste. According to the
above-mentioned authority, "the finest fish that swims is the sand-dab."
Some gourmets, however, will take issue with him on this and say the