Bites

A new cook­book from the Wick­anin­nish Inn and must-try restau­rants open­ing soon.

Western Living - - CONTENTS - EXCERPTED FROM THE WICK­ANIN­NISH COOK­BOOK: RUS­TIC EL­E­GANCE ON NA­TURE’S EDGE BY JOANNE SASVARI. COPY­RIGHT © 2018 WICK­ANIN­NISH INN. PHO­TOG­RA­PHY © MAKITO INOMATA. PUB­LISHED BY AP­PETITE BY RAN­DOM HOUSE ®, A DIVI­SION OF PEN­GUIN RAN­DOM HOUSE CANADA LIM­ITED. REP

The “Wick,” a Tofino in­sti­tu­tion of ocean­front respite served up with fine tide-to-ta­ble din­ing, is shar­ing all its guest­favourite recipes in one ul­ti­mate tome. The Wick­anin­nish Cook­book: Rus­tic El­e­gance

on Na­ture’s Edge fea­tures more than 100 new and long-stand­ing recipes from its revered kitchen, with ev­ery­thing from the fa­mous Wick gra­nola to chef Rod But­ters’s shell­fish-rich pot­latch to this recipe: chef Justin La­bossiere’s fra­grant Thai green curry mus­sels. There are break­fast recipes, cho­co­late plat­ters, breads and ev­ery seafood un­der the sun, or un­der the sea, rather— each a cherished piece of this inn’s his­tory and West Coast cui­sine.

Co­conut Green Curry Mus­sels

The mus­sels that grow in the wa­ters off Van­cou­ver Is­land are sweet and plump—a per­fect match for chef La­bossiere’s fra­grant Thai green curry sauce. The sauce it­self could eas­ily be made a day ahead of time, mak­ing it

snap to pull this dish to­gether for a quick sup­per or lunch. Just be sure to of­fer plenty of bread to soak up ev­ery de­li­cious drop of the sauce.

Curry Base

4 cups high-fat co­conut milk ½ yel­low onion, sliced 2 cloves gar­lic, sliced

stalk le­mon­grass, sliced 2-inch piece galan­gal, peeled and sliced 2-inch piece ginger, peeled and sliced lime leaves, sliced into thin strips tbsp Thai green curry paste bunch cilantro, chopped bunch green onions, cut in 2-inch pieces Lime juice to taste Fish sauce to taste Sam­bal oelek or sriracha sauce (op­tional)

Mus­sels

cup chicken stock 5 lbs Salt Spring Is­land or Gallo mus­sels

1. Skim 4 tbsp pure co­conut fat from top of co­conut milk and add to a medium-sized pot. Over medium heat, bring co­conut fat to a sim­mer, then stir in yel­low onions, gar­lic, le­mon­grass, galan­gal, ginger and lime leaves. Mix well. Con­tinue to cook veg­eta­bles in co­conut fat un­til onions are soft and translu­cent and fat starts to sep­a­rate.

2. Stir in green curry paste, mak­ing sure to com­pletely coat veg­etable mix­ture. Cook for 2 to 3 min­utes or un­til mix­ture be­gins to stick to bot­tom of pot. Re­duce heat if nec­es­sary.

3. Add re­main­ing co­conut milk, stir­ring well, and bring to a gen­tle sim­mer. Cook un­cov­ered for 30 min­utes or un­til curry starts to thicken.

4. Stir in half the cilantro and half the green onions. Sim­mer for 5 more min­utes, sea­son to taste with lime juice and fish sauce, then re­move from heat and strain into a con­tainer.

5. The curry base can be pre­pared a day ahead to this point. It should be slightly salty, tangy and spicy; if you like more heat, add some sam­bal oelek or sriracha sauce.

6. To make the mus­sels, bring the curry base and chicken stock to a sim­mer in a large pot over medium-high heat. Add mus­sels, cover and cook for 7 to 10 min­utes or un­til they have all opened. Dis­card any that don’t.

7. Di­vide mus­sels and curry be­tween four to six bowls— or just one big one that ev­ery­one can share—and gar­nish with re­main­ing cilantro and green onions. Serve with warm or grilled bread. Serves 4 to 6.

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