Crabs, crabs, crabs
Oysters and Carol shucking with his newest shucking injury (food fights back)
Gorgeous Pacific blue mussels marinara with burnt yam fries (oops, my bad)
Barkley Sound is good to us again in the shellfish arena. Mmmm…
Crabs, crabs, crabs
Oysters and Carol shucking with his newest shucking injury (food fights back)
Gorgeous Pacific blue mussels marinara with burnt yam fries (oops, my bad)
Crabs, crabs, crabs
Oysters and Carol shucking with his newest shucking injury (food fights back)
Gorgeous Pacific blue mussels marinara with burnt yam fries (oops, my bad)
MMmmm!
ReplyDeletePoor kids, living off the land.
ReplyDeleteWould you care to post the recipe for the mussels?
ReplyDeleteHi Bob - Sure, there isn't so much a recipe. We take any brothy sauce we like and put the scrubbed mussels in a wide pan with lid, add the sauce and simmer the two until the mussels all open. In the case of the marinara, I dumped half a jar of Paul Newman marinara on cleaned mussels, simmered for less than 10 min and that's it. We have used tom yum soup as the broth, or wine and garlic and butter. Anything that will steam/simmer/boil the mussels enough to open. Livie
ReplyDeleteYuuummmmmm!! What kind of crabs do you catch up there? They look big-- are they king crabs?
ReplyDeleteWe caught both, rock and dungeness kind. King crabs are further North. Some people will argue that dungeness are the best, but we both like rocks crab's claws better.
ReplyDeleteCarol
Tasty, tasty critters.
ReplyDeleteYum! Looks awesome...
ReplyDelete