SEA FARE

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.