We’ve been taking advantage of a free food source just outside Gold Beach by harvesting mussels off the sea stacks that uncover at low tide. John Silveira and I had a great time harvesting our allotted 72 mussels each per day yesterday, then we steamed and ate them like clams after John made a delicious curry/apple juice dip.

The dip was a copy of that served at Barnacle Bistro, one of Gold Beach’s newest and best small restaurants. I have a mussel lunch there about twice a week.

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