It was a glorious Saturday on the Key Peninsula this weekend, and after a quick hike through the woods in the back forty, we headed down to the beach to do a little exploring at low tide. The Puget Sound is full of all types of bounty, and we were quite excited to find a wonderful harvest of mussels, just waiting to be found.
There’s something very peaceful and special about finding your own food and thinking about the people who lived on the land before we did.
Be sure to have a harvesting permit, and call the shellfish hotline to make sure it’s actually safe to eat your harvest.
After you get the mussels back home, rinse and de-beard them. Then heat some butter, garlic and minced shallots in a large saute pan over medium heat. After a few minutes, add a cup or a cup and a half of white wine. Once that starts bubbling, add the mussels (we had about a pound), and put the lid on. Wait for it to start bubbling. The mussels are done when most of their shells are open. Serve with some bread for dipping!
- Northwest Seafood Stew with Mussels, Clam and Salmon (seattlefoodshed.wordpress.com)
- Northwest Mussels in a Guinness Cream Sauce (seattlefoodshed.wordpress.com)
- Spicy Steamed Mussels with Fennel (theincuisition.com)
- Moule en bierre (Beer steamed mussels) (feastforone.wordpress.com)