Curried Mussels at Anchor: A Forager’s Favorite Cruising Galley Recipe

There’s nothing quite as satisfying as foraging for food while cruising. Some sailors catch fresh fish off the stern. Others, like my husband, Mitchell, and I, prefer to dive in the shallows. 

Our love for cruising and life at sea began long before we found our present boat, Esprit, a Peterson 46. We’d lived and worked on many boats before this one, always dreaming of someday starting a small charter business on our own boat. Finally, we found Esprit in Panama. The boat had just completed a 15-year circumnavigation with its previous owners, a family who had meticulously maintained it. Esprit was sturdy, well-loved, and ready for the next adventure. Soon, the boat was ours.

We were starry-eyed but slightly nervous as we embarked on our maiden voyage from Panama to California, headed for our home port in San Francisco. As it happened, we transited the Panama Canal on my birthday. It was an unforgettable start to our journey, but there was no time to linger—we were on a tight delivery schedule. We had jobs to return to and a charter business to launch.

For years, Esprit was our home and our livelihood as we hosted charters along the California coast. But then, as for so many others, the pandemic changed everything. Our business came to a grinding halt, and life took an unexpected turn.

In search of warmer weather and fresh cruising grounds, we made Ventura, California, our new home base. Quickly, we fell in love with the town, its welcoming community, and the friendships we formed. Though we never intended to stay long, the years slipped by. The convenience of a stable home port, the beauty of the rugged coastline, and easy access to the beautiful Channel Islands made it amenable to linger.

Often called the “Galápagos of California,” the Channel Islands is a stunning but challenging destination. The waters surrounding the islands are teeming with life, protected by marine sanctuaries that make the region a dream for conservationists and underwater adventurers. While fishing and foraging are restricted in many areas, there are plenty of opportunities to gather fresh seafood in permitted zones. On crisp mornings, we’d set out in the dinghy to explore rocky shorelines, searching for mussels clustered in the intertidal zones. 

Foraging for mussels and diving for scallops became a favorite activity. The best part? Bringing them back to Esprit to prepare a steaming, aromatic pot of curried mussels—now our favorite way to warm up after a chilly swim. 

This dish was inspired on a brisk afternoon in early spring. We were anchored at Santa Cruz Island, and we’d had a successful mussel harvest. We were chilled, and I began to crave warm, spicy food—specifically, Thai tom yum soup. It often includes seafood as the main protein, so I thought, Why not? After being in the cold Pacific water, a flavorful, hot curry sounded like an ideal way to warm up. 

It was the perfect meal to end a perfect day, and it’s now become a galley favorite. I always have red curry paste on board for curry in a hurry.

As the months passed in California, the call of the open sea began to beckon. Deep down, we knew Esprit wasn’t meant to be a dock queen, weekend cruiser or charter yacht. It was time to sail south.

We did a monthlong cruise around Catalina Island and then departed Avalon, setting sail for Cabo San Lucas, Mexico, with our ship’s cat, Panda, and our friend Brian, a highly experienced sailor and navigator who’d sailed many miles with us aboard Esprit. It was a 41-day passage. By New Year’s Eve 2024, we’d arrived in the Sea of Cortez, ready to embrace the next phase of our journey. 

Now, as commuter cruisers, we plan to spend four to six months a year sailing in Mexico before returning to the United States for work and family time. The past seven years have been full of unexpected changes, but one thing has remained constant: our love of life at sea.

Through all our adventures, one thing we’ve learned is that the best meals are the simplest ones, made with ingredients gathered fresh from the sea. This curried mussel recipe is more than just a favorite meal. It evokes fond memories of our time in the Channel Islands, of the crisp ocean air and the joy of a warm, fragrant bowl shared with friends in a quiet anchorage.

Whether you’re full-time cruising or cruising when you can, I hope that this dish brings a bit of the sea to your table. Enjoy it with friends.

Curried Steamed Mussels

• 3 Tbsp. coconut or olive oil
• 1 small onion, diced
• 1 inch-long piece of fresh ginger, peeled and minced (or a pinch of dried ginger)
• 3-5 cloves garlic, crushed or minced (to taste)
• 1 Tbsp. red curry paste (or 1 tsp. curry powder)
• 2 tsp. maple syrup or cane sugar
• 1 13- to 14-ounce can full-fat coconut milk 
• ½ cup vegetable broth (or water)
• 1 large tomato, sliced into half-moons
• 1 lb. fresh mussels, cleaned and de-bearded

For serving:

• 2 cups basmati or brown rice, cooked
• cilantro and lime wedges or green onions, chopped, for garnish

This recipe is fast-paced, so it’s best to have ingredients prepped before you start cooking. In a large pot or deep sauté pan with a lid, sauté the onions in coconut or olive oil over medium heat until they start to soften. Add ginger and sauté until fragrant, 1 or 2 minutes. 

Add garlic and sauté for about 30 seconds. Mix in the curry paste or powder, and maple syrup or cane sugar. Stir in coconut milk, broth (or water), and tomato slices. Mix until the broth is a uniform color. 

Add cleaned mussels to pot. Bring broth to a low boil and cover with the lid. Steam for 5 to 6 minutes, or until the mussels open. Remove pot from heat. Discard any mussels that do not open naturally after cooking. 

To serve: Fill a measuring cup with cooked rice. Pack down with the backside of a spoon. Invert into a large soup bowl, and tap gently to release. Surround rice mound with mussels and sauce. Garnish with ­cilantro and fresh lime wedges or sliced green ­onions. Serve immediately.

Serves 2 to 4.

Cook’s Note: If you have access to fresh ­lemongrass, add a stalk cut into 2-inch ­sections at the same time as the ginger.

Can be prepared: at anchor
Prep time: about 1 hour 
Difficulty: medium

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