WINEMAG.COM | 115Hope Ranch Mussels
Aquaculturalist Bernard Friedman
grows these shellfish at Hope Ranch
on the Santa Barbara coast. Tradi-
tional mussel preparations abound
throughout the region, but this
Indian-inspired dish by Executive
Chef Gary Singh of Bibi Ji, co-owned
by renowned sommelier and author
Rajat Parr, makes for a heavily spiced,
addictively delicious diversion from
the norm. —Matt Kettmann
Courtesy Gary Singh, executive chef,
Bibi Ji, Santa Barbara, CA
Heat ½ cup olive oil on high in pot.
Lower heat and add 3 peeled cloves
garlic and 1-inch piece ginger, and
sauté for 5 minutes. Add 1 diced yel-
low onion and 1 tablespoon salt. Cook
onion until soft, 5–10 minutes. Add 1
quart tomato sauce, 2½ tablespoons
turmeric, 2 tablespoons coriander
powder, 1 tablespoon cumin, 1¾
tablespoon paprika and 1 tablespoon
chili powder. Season with salt, to
taste. Bring to boil, then reduce heat
and add 2 tablespoons lemon juice
and ¼ cup cream. Cook for 5 minutes
to merge flavors.
In different saucepan, bring sauce
and 5 pounds mussels to full boil
and cook until all mussels open. Add
water, to thin, if desired. Remove any
unopened mussels and garnish with 1
cup cilantro leaves. Serves 4.
Pair It
Alejandro Medina, Bibi Ji’s managing partner,
recommends Lo-Fi 2016 Riesling (Santa
Barbara County). “The texture and acidity in
the wine balance the saltiness and spice of
our mussels,” he says. “Lo-Fi winemakers Mike
Roth and Craig Winchester produce wines in a
natural form and work with organically farmed
vineyards.” Tortoise Creek 2017 Cuvée Jeanne
Sauvignon Blanc (Central Coast) is a casual
option with mellow and refreshing lime, apple
and guava notes to balance the spice.