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Wild Striped Bass with Honey Mussels

February 15, 2011

Absolutely gorgeous!

Local wild striped bass from Massachusetts is the star of this delicious Thai- and Indian-inspired main dish from the kitchen of Michael’s New York. We sear the fish to give it a slightly crunchy surface and perfectly flaky, tender interior, then place it on a bed of curried coconut sauce. Then, we surround the tender white fillet with honey mussels from British Columbia, which are very plump and meaty, and much sweeter than your average mussel. They pair perfectly with the fish when swiped through the savory-sweet sauce, especially with that final garnish of fresh chives and beautiful Thai basil leaves. Enjoy!

One Comment leave one →
  1. Dale Williamson B.C Mussel Co. permalink
    December 1, 2012 2:06 am

    Michael. we grew these. Dale

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