The taste of the sea, a love that never leaves. Hope Ranch Mussels with Fresh Ginger & Thai Basil, briny mussels in a creamy broth, local and lovely. The newest little jewels from the Bijouxs Kitchen.
HOPE RANCH MUSSELS
Cooking fresh mussels is easy and creates a satisfying bowl, a quick cook. Santa Barbara mussels will be featured in Volume No. 3 the Beach House, until then here is another version of these little treasures, in this recipe however I am leaning toward an Asian spin, featuring fresh young ginger and Thai basil.
The farmers market is a place I think all cooks, that would be all of us, should pay a visit. They really do get you in touch with some of the local vendors, and many times provide access to one-of-a-kind ingredients. I am now up now in the central California coast, where seafood and a large variety of agriculture grace the markets. This visit was no different, spotted were fresh Hope Ranch mussels, baby ginger and big bunches of Thai basil; this felt like a recipe to me. It prompted a last minute dinner with a foodie friend, I had to share these little jewels from the sea, and I will share recipe with you.
Hope Ranch mussels are served in many of the top restaurants, and I am lucky to be so close to pick up fresh ‘from the sea’ bags at the market. Here is a bit about how they are farmed.
Preparing the mussels is not hard, just careful scrubbing and debearding and you are good to go. I use my Le Creuset wok, it is deep, and with the glass top, it is a treasured and valuable piece of culinary equipment. The glass top allows me to see when the mussels open. They all opened, but you want to discard any mussels that do not open. Steaming mussels in broth, with wine and herbs is an easy way to cook mussels. I love to add a touch of cream to the sauce, so decadent to dip a crusty baguette in the rich broth. Just add a green salad and dinner is served.
Savor a rich bowl of mussels, they are little jewels from the kitchen. Thank you for being a part of Bijouxs.