Remember when I used to write restaurant reviews? I barely do, either. I don’t know why we stopped, we just….did. I like recipes and stories better, but sometimes I miss the days of photographing food and talking to people online about the experiences we had. BUT, out of all those reviews we wrote back in the early days of the blog, we never photographed anything at or wrote about my favorite restaurant in Greenville, The Lazy Goat. Lazy Goat is part of a restaurant group called Table 301, and we actually love most of their restaurants. This, though, is Spanish Tapas AND the head chef is a woman AND I honestly can say that in years and years in Greenville and tons of trips to Lazy Goat, we’ve never had ANYTHING we don’t like. So, there’s your review.
Our absolute favorite dish at Lazy Goat is mussels with chorizo. Theirs comes in some kind of a sexy almost-but-not-quite creamy broth with cured chorizo and a parmesan crisp that gets all soaked in the broth. The dish comes with charred bread for dipping and we ALWAYS order more because the broth is THAT good, and the salty chorizo is just incredible. A bottle of wine for 2 plus the Goat’s mussels is the best happy hour this city has to offer, IMO, and if you go on a Thursday bottles of wine are half off.
BUT THAT ISN’T WHAT THIS IS ABOUT. Since we can’t always be rushing out to fancy happy hours on a Thursday, it’s really nice (and, duh, cheaper) to be able to make your own fav apps at home, amirite? This, to me, is the perfect community appetizer. You can prep the ingredients well in advance, then just add the mussels and steam them right in the broth 15 minutes before you’d like to serve. Then you serve right out of the pot with glasses of chilled wine and blackened bread (maybe on the grill?) and everyone just goes for it. Emphasis on fighting for the broth, you really don’t want to miss out on that part.