From Around The Family Table

If you’re lucky enough to live on Camano Island, you can gather the mussels at low tide. Scrub and debeard them before cooking. This recipe comes from Cam Haslund, a boating friend, who has a beautiful house at Roche Harbor.

Mussels, 3 to 5 pounds
1/4 cup butter or olive oil
1 tsp. finely chopped garlic
3/4 cup coarsely chopped onion
8-oz. can of coconut milk
1 cup chicken broth or fish broth
1 tbsp. curry powder
11/2 tbsp. soy sauce
Sea salt and pepper to taste
For the garnish:

1/2 cup ground peanuts, dry roasted and unsalted
chopped cilantro, plenty of it

In a large pan, lightly brown garlic and onion in butter until clear.

To the mixture, add coconut milk and chicken broth. Bring to a boil, then add mussels, and turn the
heat down.

Steam, covered until the shells open. Add the garnish when serving.


Source: Taylor Shellfish Farm on Wescott Bay, supplier to many of the best restaurants in the world.