In this episode of Coastal, Byron is in Cayucos, CA learning about Abalone, meeting up with Chef Jensen Lorenzen of The Cass House Inn, and making Steamed Mussels. FULL RECIPE BELOWSpecial Thanks:Cass House: http://casshouseinn.com/Ocean Rose Abalone Farm: http://www.abalonefarm.com/Check out our sponsor - http://www.stellaartois.com/cidreCheck out Byron's Channel:http://www.youtube.com/user/ByronTalbottSTEAMED MUSSELS RECIPEINGREDIENTS:1lb Mussels2 cups dry cider2 tbsp olive oil2 tbsp butter1 tsp garlic1 tbsp shallots1 tsp lemon zest½ lemon - juiced1 tbsp chopped parsley1 tbsp chopped tarragon1 tsp chili flakesPROCESS:-Mince shallots and garlic-Chop parsley and zest lemon - set aside -Add olive to a warm pan -Add shallots and garlic, and let them sweat-Add Cidre-Add butter and let it all reduce for ~ 15 minutes-Sprinkle in Chili Flakes-After your broth has reduced, add your mussels for around a minute, or until they've popped open.-Right before serving, add your lemon zest and parsley and stir to incorporate.Optional:Toast baguetteCredits:Director: Eric SlatkinProducer: Emily MrazDP's: Adam Ducharme / Chris LowSound: Justin GayProduction Coordinator: Gwyn FrankAssociate Production Coordinator: James NavairaPA's - Luke Arreguin and Jamie DoreFood Stylist - Kevin Van - http://thediningsociety.tumblr.com/