Dish of the Week: Mejillones from Finca in Salt Lake City

The Salt Lake Tribune

Published July 20th 2012 3:11 pm



$9 • A dozen or so mussels in a heady broth of cava, lemon and salty chorizo is served with a hunk of bread on the side. In a word, heaven. Let your server know in advance to bring extra bread as this zippy stock deserves every last slurp.

Stuart Melling

Finca • 1291 S. 1100 East, Salt Lake City; 801-487-0699. Open for lunch Monday-Friday from 11 a.m. -5 p.m.; dinner, Monday-Saturday 5-10 p.m.; weekend brunch Saturday, 11 a.m. to 3 p.m., and Sunday 10 a.m. to 3 p.m.; late-night tapas and cocktails Friday and Saturday, 10 p.m. to midnight.

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$9 • A dozen or so mussels in a heady broth of cava, lemon and salty chorizo is served with a hunk of bread on the side. In a word, heaven. Let your server know in advance to bring extra bread as this zippy stock deserves every last slurp.

Stuart Melling

Finca • 1291 S. 1100 East, Salt Lake City; 801-487-0699. Open for lunch Monday-Friday from 11 a.m. -5 p.m.; dinner, Monday-Saturday 5-10 p.m.; weekend brunch Saturday, 11 a.m. to 3 p.m., and Sunday 10 a.m. to 3 p.m.; late-night tapas and cocktails Friday and Saturday, 10 p.m. to midnight.

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