Thursday, February 3, 2011

Fresh Mussels in White Wine Sauce

Low tide in Lincoln City, OR.

Our prey:
Mussels and barnacles.

Our mission is to make a
lovely dish of steamed mussels
(with Leah's expertise).

Mission accomplished.

We scrubbed our catch and removed the beards (the beard is what attaches the mussels to rocks-strong little critters). Discard any open mussels.

Rinse and steam for 10 minutes in white wine, olive oil, and water. Discard any mussels that don't open.

In another pan saute chopped onions in olive oil and white wine. Pour over steamed mussels and serve with fresh parsley.

We steamed and served the barnacles like the mussels. They were tasty!

If your up for this adventure, annual shell fishing licenses in Oregon are about $7. More info on that here.

No comments:

Post a Comment