Yesterdays walk during the low tide was amazing. The sun came out so we were able to get in some tanning time while sitting on a sand bed.
At one point we came across a bed of geoducks. They seemed to be getting in some sun time too with there necks laying all over the beach. That's an image we will leave you for a day. If you don't know or have never seen one... well... you're on your own there. It's something that is too early in the morning for us to describe and have it come out right. As much as we would like to share a Geoduck recipe with you.. neither of us has made one... but if you go to the Food Network website there is one that looks delicious called "Geoduck Papaya Ceviche"
So instead we will do one we know and love here on the Island. For our little town of Coupeville is famous for the Penn Cove Muscles. Try it ... you'll love it!
MusclesIngredients:
2 tablespoons unsalted butter, softened
3 tablespoons minced garlic
1 tablespoon minced shallot
2 1/2 tablespoons finely chopped fresh parsley leaves
2 teaspoons fresh lemon juice
2 medium tomatoes
1/2 lemon
1 1/2 pounds Penn Cove or other cultivated mussels (about 30)
1/2 cup dry white wine
3/4 cup heavy cream
Garnish: diced seeded tomato and finely chopped fresh parsley leaves
Preparation In a bowl stir together butter, 1 tablespoon garlic, shallot, ‚ tablespoon parsley, lemon juice, and salt and pepper to taste. Seed tomatoes and cut into 1/4-inch dice. Cut lemon into 4 wedges. Scrub mussels and remove beards.
In a 4-quart heavy saucepan melt herb butter over moderate heat. Add lemon wedges and remaining garlic and cook, stirring, 30 seconds. Add mussels and cook, stirring, 1 minute. Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes. Discard any unopened mussels. Stir in tomato and remaining parsley.
Divide mixture between 2 soup plates and garnish with tomato and parsley. Serve mussels immediately.
Side note: because of the low tides you could grab some clams and throw them in too. Enjoy!!
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