This recipe was inspired by a recent trip to Seattle, where the tiny Penn Cove mussels that are native to the Pacific Northwest region are among the sweetest, plumpest, loveliest I’ve tasted! The ginger-steaming method is the genius of Tom Douglas at Cafe Sport, a restaurant at Pike Place Market on Puget Sound. He has been greatly influenced by Japanese technique and presentation, as this recipe shows.
© 1988 Elizabeth Andoh. All rights reserved.