{"id":60348,"date":"2025-06-30T16:26:07","date_gmt":"2025-06-30T20:26:07","guid":{"rendered":"https:\/\/www.cruisingworld.com\/?p=60348"},"modified":"2025-07-02T11:56:17","modified_gmt":"2025-07-02T15:56:17","slug":"curried-mussels-recipe","status":"publish","type":"post","link":"https:\/\/www.cruisingworld.com\/people\/curried-mussels-recipe\/","title":{"rendered":"Curried Mussels at Anchor: A Forager\u2019s Favorite Cruising Galley Recipe"},"content":{"rendered":"\n
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\n\t\t\t\t\t\"Quincey <\/div>\n\t\t\t\n\t\t\t\n
\n Quincey and Mitchell with their easygoing ship\u2019s cat, Panda, who has logged more than 3,000 sailing miles aboard Esprit<\/i>.<\/span>\n Kristianne Riddle\/Courtesy Quincey Cummings<\/span>\n\n\t\t\t\t <\/figcaption>\n <\/section>\n\t\t\n\n\n

There\u2019s nothing quite as satisfying as foraging for food while cruising. Some sailors catch fresh fish off the stern. Others, like my husband, Mitchell, and I, prefer to dive in the shallows. <\/p>\n\n\n\n

Our love for cruising and life at sea began long before we found our present boat, Esprit<\/em>, a Peterson 46. We\u2019d lived and worked on many boats before this one, always dreaming of someday starting a small charter business on our own boat. Finally, we found Esprit<\/em> in Panama. The boat had just completed a 15-year circumnavigation with its previous owners, a family who had meticulously maintained it. Esprit<\/em> was sturdy, well-loved, and ready for the next adventure. Soon, the boat was ours.<\/p>\n\n\n\n

We were starry-eyed but slightly nervous as we embarked on our maiden voyage from Panama to California, headed for our home port in San Francisco. As it happened, we transited the Panama Canal on my birthday. It was an unforgettable start to our journey, but there was no time to linger\u2014we were on a tight delivery schedule. We had jobs to return to and a charter business to launch.<\/p>\n\n\n\n

For years, Esprit<\/em> was our home and our livelihood as we hosted charters along the California coast. But then, as for so many others, the pandemic changed everything. Our business came to a grinding halt, and life took an unexpected turn.<\/p>\n\n\n\n

In search of warmer weather and fresh cruising grounds, we made Ventura, California, our new home base. Quickly, we fell in love with the town, its welcoming community, and the friendships we formed. Though we never intended to stay long, the years slipped by. The convenience of a stable home port, the beauty of the rugged coastline, and easy access to the beautiful Channel Islands made it amenable to linger.<\/p>\n\n\n\n

Often called the \u201cGal\u00e1pagos of California,\u201d the Channel Islands is a stunning but challenging destination. The waters surrounding the islands are teeming with life, protected by marine sanctuaries that make the region a dream for conservationists and underwater adventurers. While fishing and foraging are restricted in many areas, there are plenty of opportunities to gather fresh seafood in permitted zones. On crisp mornings, we\u2019d set out in the dinghy to explore rocky shorelines, searching for mussels clustered in the intertidal zones. <\/p>\n\n\n\n

Foraging for mussels and diving for scallops became a favorite activity. The best part? Bringing them back to Esprit <\/em>to prepare a steaming, aromatic pot of curried mussels\u2014now our favorite way to warm up after a chilly swim. <\/p>\n\n\n\n

This dish was inspired on a brisk afternoon in early spring. We were anchored at Santa Cruz Island, and we\u2019d had a successful mussel harvest. We were chilled, and I began to crave warm, spicy food\u2014specifically, Thai tom yum soup. It often includes seafood as the main protein, so I thought, Why not?<\/em> After being in the cold Pacific water, a flavorful, hot curry sounded like an ideal way to warm up. <\/p>\n\n\n\n

It was the perfect meal to end a perfect day, and it\u2019s now become a galley favorite. I always have red curry paste on board for curry in a hurry.<\/p>\n\n\n\n

As the months passed in California, the call of the open sea began to beckon. Deep down, we knew Esprit <\/em>wasn\u2019t meant to be a dock queen, weekend cruiser or charter yacht. It was time to sail south.<\/p>\n\n\n\n

We did a monthlong cruise around Catalina Island and then departed Avalon, setting sail for Cabo San Lucas, Mexico, with our ship\u2019s cat, Panda, and our friend Brian, a highly experienced sailor and navigator who\u2019d sailed many miles with us aboard Esprit<\/em>. It was a 41-day passage. By New Year\u2019s Eve 2024, we\u2019d arrived in the Sea of Cortez, ready to embrace the next phase of our journey. <\/p>\n\n\n\n

Now, as commuter cruisers, we plan to spend four to six months a year sailing in Mexico before returning to the United States for work and family time. The past seven years have been full of unexpected changes, but one thing has remained constant: our love of life at sea.<\/p>\n\n\n\n

Through all our adventures, one thing we\u2019ve learned is that the best meals are the simplest ones, made with ingredients gathered fresh from the sea. This curried mussel recipe is more than just a favorite meal. It evokes fond memories of our time in the Channel Islands, of the crisp ocean air and the joy of a warm, fragrant bowl shared with friends in a quiet anchorage.<\/p>\n\n\n\n

Whether you\u2019re full-time cruising or cruising when you can, I hope that this dish brings a bit of the sea to your table. Enjoy it with friends.<\/p>\n\n\n\n

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\n\t\t\t\t\t\"Curried <\/div>\n\t\t\t\n\t\t\t\n
\n Curried Steamed Mussels<\/span>\n Lynda Morris Childress<\/span>\n\n\t\t\t\t <\/figcaption>\n <\/section>\n\t\t\n\n\n

Curried Steamed Mussels (serves 2 to 4<\/em>)<\/h2>\n\n\n\n