No visit to Vancouver Island is complete until you have sampled the wonderful fresh seafood and fish. These are Fanny Bay oysters. They are quite large but still sweet. Dressed with lemon juice and hot sauce and they taste great.
And we have no pictures of the mussels. They were so fat and juicy, also from the Fanny Bay market. We made mussels two ways - in a lemongrass and coconut milk sauce and the traditional white wine, tomato, fennel and shallot sauce. We had lots of crusty bread to sop up the sauce.
Lemongrass Coconut Mussels
1 pound fresh mussels
2 tablespoons finely diced shallots
extra virgin olive oil
stick of lemongrass
1/4 cup coconut milk
Saute the shallots in the olive oil. Add the lemongrass (bruised) and coconut milk. Bring to a boil. Add the mussels, cover and steam until all the mussels open. Serve immediately with crusty bread.