Local shellfish: our gifts from the sea
Who ever said meats from the turf should always be the stars of the holiday menu?
While oysters, mussels, and clams may seem like intimidating ingredients, they’re much simpler to use than you might think, and they bring a welcome freshness to typically heavy holiday meals. Our oysters, clams, and mussels come from the best local farmers and fishermen, so we can bring you our uber-fresh selection of sustainable, and out-of-this-world-delicious shellfish.
So why not create some special ocean-forward holiday seafood traditions? As the chilly winter season starts to settle in, we’ll be cozying up with a warm bowl of Steamed Mussels in Thai Coconut Curry Broth as we plan our holiday menus around the gifts from our cold, clean local waters.
Holiday table, Pacific Northwest style
Bursting with bright, Thai curry flavors, this one-pot dish comes together so quickly and easily, it’s a natural go-to for a casual get-together, or for turning a holiday season weeknight into an event. Try serving it with some rustic fries on the side for a spin on the classic French Moules Frites.
Local, sustainable and delicious. This mussel dish is rich and satisfying, with flavors of mustard and beer to complement the mussels’ oceanic appeal. Don’t forget a hearty bread to sop up your broth—trust us, you won’t want to waste any of this stuff.
Take advantage of our local bounty of fresh clams and create a showstopping appetizer your guests will still be thinking about next year. While this dish takes some time to prepare, you can do it ahead of time, chill it, and then bake it right before you’re ready to eat.
The classic accompaniment to a shucked raw oyster. The acidic punch of this sauce balances and enhances each salty slurp.
This Asian-inspired version of the classic oyster shooter topping has a bit of zip and lots of unexpected flavors that elevate our local culinary treasures from a simple bite into an adventurous appetizer.
Classic and beautiful in its simplicity, once you try this recipe, you may never order clams or mussels in a restaurant again. Don’t forget a hunk of crusty bread to soak up every bit of broth.
For a super-simple yet decadent seafood starter, place shucked oysters, on the half shell, on baking pan lined with rock salt or foil to help keep flat. Top each with Our Own Crab & Artichoke dip (from our Seafood Market) and sprinkle with Parmesan cheese. Bake at 425°F for 10 minutes or until browned. Serve hot.
Crustacean Care Tips:
Storing: If you’re not cooking it right away, store your shellfish in a colander, cover it with a wet towel, and put ice on top. Put that colander in a large bowl, then refrigerate for up to two days.
Cleaning: Place shellfish in a colander and rinse under cold water. Sort through and discard any that have broken shells, or shells that are slightly open and don’t close when tapped.
Mussel makeover: If any of your mussels have a beard attached—a little clump of stringy fibers sprouting from the shell—simply pull it off and discard.