FoodShed Foraging – A Mussels Feast at Case Inlet


It was a glorious Saturday on the Key Peninsula this weekend, and after a quick hike through the woods in the back forty, we headed down to the beach to do a little exploring at low tide. The Puget Sound is full of all types of bounty, and we were quite excited to find a wonderful harvest of mussels, just waiting to be found.

Mussels on the Beach
Mussels on the Beach

Beautiful Afternoon on the Key Peninsula
Beautiful Afternoon on the Key Peninsula
Look at Those Mountains!
Look at Those Mountains!

There’s something very peaceful and special about finding your own food and thinking about the people who lived on the land before we did.

Plucking Fresh Mussels
Plucking Fresh Mussels

Be sure to have a harvesting permit, and call the shellfish hotline to make sure it’s actually safe to eat your harvest.

Saute with Shallots, Garlic and White Wine
Saute with Shallots, Garlic and White Wine

After you get the mussels back home, rinse and de-beard them. Then heat some butter, garlic and minced shallots in a large saute pan over medium heat. After a few minutes, add a cup or a cup and a half of white wine. Once that starts bubbling, add the mussels (we had about a pound), and put the lid on. Wait for it to start bubbling. The mussels are done when most of their shells are open. Serve with some bread for dipping!

Mussels From the Beach
Mussels From the Beach

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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