Our friend John's visiting us for a few days from Christmas Valley Eastern Oregon, about 90 miles southeast of Bend. It is beautiful high desert country with open landscape, sage brush and plenty of sky and he loves it but he has an affinity for the coast as well.
Big Guy took him out to play on the beach yesterday and they came home with mega grins and dinner - each their limit of 72 mussels. Check out this article from Oregon Coast Today and read all about our local beautious things. (I mean the mussels, not the muscles.)
Cleaned up with a stiff brush and lots of running water, half the mussel harvest hit a pot along with chopped tomatoes, minced garlic, fresh ginger, coconut milk and lots of Thai red curry paste. Delicious? I guess. It was all I could do to get Big Guy to stop shoveling long enough to take a photo, thus the slaughtered looking bowl. LOL
The boat's home to roost for a while except for the odd crabbing adventure of course. The guys are off tomorrow and heading up coast for their annual hunting trip. No elk, deer or javalina for them this year - now they're into something completely different. Razor clams.
What can I say except its unlikely the hunters will be outrun by the huntee. MMM! I can't wait to hear the stories about this one.
Mussels with Thai Red Curry (from JBug’s Kitchen Antics adapted from epicurious.com)
1/4 cup butter
1 pint pearl tomatoes, quartered
2 tablespoons minced garlic
2 tablespoons chopped peeled fresh ginger
2 – 14 ounce cans unsweetened coconut milk (I used light)
2 – 3 tablespoons Thai red curry paste (more or less depending on taste)
1 teaspoon salt
1/4 cup chopped fresh cilantro
3 pounds mussels, scrubbed and debearded
In a large pot or Dutch oven with lid, melt butter over medium heat. Add garlic, tomatoes and ginger and cook until garlic is soft, about 2 minutes. Add coconut milk, curry paste and salt. Bring to a simmer and cook for 5 minutes. Add mussels, toss to coat with sauce, cover and cook for 5 minutes or until mussels are open. Sprinkle with cilantro and serve with crusty bread. (Discard any mussels that have not opened).
A year ago - Roasted Tomato Soup
Two years ago - Roquefort Stuffed Pork Chops with Braised Apples
Three years ago - Creamy Turkey and Wild Rice Soup