Page 45 - South Mississippi Living - March, 2017

also tried another oyster dish that ranks in the “best I ever had,” category called Mother Shuckers. Crispy fried oysters, bacon, pickled red onion, and a great BBQ sauce, all loaded back into a half shell and presented just as raw oysters are. If you get nothing else, get this.
If you have a hard time
deciding what to get, you’ll
never regret settling for the
seafood platter. The bane of
most seafood dishes is that
the seafood is all too often
over cooked, but you’ll never
have that problem here. Chef
Natalie Henderson nails it
and presents seafood that is
amazingly fresh and is cooked
to perfection. And I just have to say it again, the fried shrimp I had on the seafood platter were simply the best I’ve ever had.
Everything on the menu is noteworthy, but the muffuletta, made with bread made by Magic Maid Bakery in Biloxi, marinated crab claws,
and all five of the oyster offerings deserve a serious look. One last suggestion, try the house made boudin stuffed shrimp that is innovative and absolutely delicious.
Coast Seafood and Brew is exactly what the Coast has needed. A serious seafood place where the fish and shell fish from our own waters can be found and prepared by a chef who is at the top of her game.
ABOVE: SEAFOOD platter. LEFT: MARINATED crab claws. BELOW: MINI muffaletta.
FOR MORE REFLECTIONS OF THE GULF COAST >> www.smliving.net
March 2017 • SOUTH MISSISSIPPI Living 45