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  • Wine Enthusiast Magazine

    SEA FARE

    Aug 23, 2019 5 minutes
    BY THE EDITORS OF WINE ENTHUSIAST
    PHOTOS BY ADRIAN MUELLER
    FOOD STYLING BY TAKA KUNIYUKI
    —Matt Kettmann
    —Sean P. Sullivan
    —Nils Bernstein
    —Layla Schlack

    Hope Ranch Mussels

    Aquaculturalist Bernard Friedman grows these shellfish at Hope Ranch on the Santa Barbara coast. Traditional mussel preparations abound throughout the region, but this Indian-inspired dish by Executive Chef Gary Singh of Bibi Ji, co-owned by renowned sommelier and author Rajat Parr, makes for a heavily spiced, addictively delicious diversion from the norm.

    Courtesy Gary Singh, executive chef, Bibi Ji, Santa Barbara, CA

    Heat ½ cup on high in pot. Lower heat and add 3 peeled cloves and 1-inch piece , and sauté for 5 minutes. Add 1 diced and 1 tablespoon . Cook onion until soft, 5–10 minutes. Add 1 quart , 2½ tablespoons , 2 tablespoons , 1 tablespoon , 1¾ tablespoon and 1 tablespoon . Season with salt, to and ¼ cup . Cook for 5 minutes to merge flavors.

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