Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Food styling by Heather Shaw/Judy Inc. (www.judyinc.com) (Maya Visnyei for The Globe and Mail/Maya Visnyei for The Globe and Mail)
Food styling by Heather Shaw/Judy Inc. (www.judyinc.com) (Maya Visnyei for The Globe and Mail/Maya Visnyei for The Globe and Mail)

The new dinner party 'cracker' isn't edible Add to ...

If there’s one thing that can ruin a dinner party, it’s crackers. So many appetizers are designed around these carby, bread-like wafers that it’s hard not to be full by the time the salad is set before you.

A resourceful (and attractive) alternative: mussel shells.

They’re the perfect vessel for serving saucy finger foods such as escargot, Asian-style fish balls or a simple piece of glistening sashimi in a wasabi sauce, such as the one shown here. The mollusk, which acts as a bowl and spoon at once, can be hoisted with one hand while the other holds a wine glass.

More related to this story

To prepare the shells in advance, scrub them with soap and water and bake them in the oven on a rack at 275 F until dry. Best of all, they go straight into the compost when the appetizers are done.

Chef Michael Tong is the owner of Toronto’s Sublime Catering.

 

In the know

Most popular videos »

Highlights

More from The Globe and Mail

Most popular