That’s right, my daughter and I went out at a -4.3 low tide out of Homer, Alaska and picked over 3 lbs of mussels out of the rocks/sand/mud. It took us about 2 hours, and we had a great time, but the next day I could barely walk. This body is not meant for spending 2 hours bent over! haha.
This trip has been amazing, but we didn’t catch any fish, which we really wanted to. We tried! Oh, we tried, spending hours and hours trying for silver salmon. That was when we gave up and decided to get the mussels.
The picture shows oysters in the pan too. It was my brother-in-law’s 65th birthday, and a cousin gave him about 5 lbs of fresh out of the ocean oysters for a present. He gave me a few (actually my sister did) to steam with the mussels. OHHHH SOOOO YUMMY!
The recipe is super simple. My sister had a big box of Franzia chardonnay, butter in the fridge, and garlic powder. That’s it!
Now, if I was to make this at home, I would use real minced garlic, and maybe some pepper, but that’s the only change. And I WILL try this at home with some steamer clams and mussels and throw in some shrimp. The kiddo and I ate our share (since we did all the work) for dinner, and then we let the rest of the family at it as an appetizer to their dinner. We stopped at the grocery store and picked up a big loaf of sourdough bread for dipping in the sauce. There was NOTHING left over!
The recipe as made in the motor home in Homer, Alaska –
- 2-3 lbs (possibly a little more) mussels/oysters
- 1 cup chardonnay
- 1/2 cup butter
- 1/4 cup garlic powder
- Throw the shellfish into a pot, pour wine over them, blop the butter on top, and sprinkle liberally with garlic.
- Bring to a boil, stirring, until all the shellfish open up.
- Pour onto a serving dish, along with the “sauce” and serve with crusty bread for dipping. Cocktail sauce is good too!