Mussels in Curry Sauce

As a child I listened to innumerable stories about how delightfully different, and better, fresh seafood was in Hong Kong. I heard of restaurant holding tanks wherein live fish and shellfish were kept until the final moment of cooking them, to ensure complete freshness.

Cooking techniques and remembrances of past seafood dishes would be topics of discussion as we ate. The Chinese way of cooking seafood was a difficult act to follow in America, but we did our best.

My uncle w