Chef Michael Psilakis puts his signature homestyle Greek spin on mussels, elevating the common appetizer to something exceptional. While he says the dish is not complicated — it takes him less than ten minutes — the magic comes from the prep work, which includes making garlic confit, braising gigante beans with celery, onion, cinnamon sticks, tomato and white wine and a three day endeavor to cure Greek sausage.
Chef Psilakis takes a dish that appears on plenty of appetizer menus and makes it his own. The balance of the braised beans and sharp sausage adds depth to the mussels, without detracting from the comfortingly flavored broth we expect, and is served with slices of toasty bread to sop it all up.
MP Taverna, Irvington. A warm, inviting and kind of swank take on a traditional Greek taverna. It’s a big comfortable room, with exposed brick and wooden beams, and a separate lounge anchored by a marble bar where you choose from 50 wines by the glass. Celeb chef-owner Michael Psilakis has created a menu that’s full of options: dips and appetizers, a burger or a sandwich, tapas-style small plates, a summer salad perhaps, or maybe you’re in the mood for a standard meat-and-potatoes entree. One Bridge St., 914-231-7854, michaelpsilakis.com/mp-taverna