Shellfish Recipes From Bite of Seattle

Paul Bite Cooks 3


Ray’s Executive Chef Paul Duncan and his team had the pleasure of participating in the Bite of Seattle’s Alley to benefit Food Lifeline last weekend. Ray’s Boathouse & Cafe helped raise thousands of dollars for Food Lifeline, met some great folks and fed a crowd with our Smoked Salmon Sliders: house-smoked salmon, scallion aioli, red cabbage-citrus slaw on a petite brioche bun.


During the Bite, Chef Paul also took the stage to cook up some of Ray’s signature dishes with The Chef in The Hat, Thierry Rautureau, at the Bite Cooks stage. Paul shared various techniques for cooking with shellfish, like clams and mussels, from how to clean them, to how to avoid overcooking, to the best flavors to pair with each.


Paul Bite Cooks


If you missed the demonstration, we have a treat for you! Here are recipes for the two dishes Chef Paul whipped up for the Bite Cooks audience that you can make at home, or visit us to enjoy variations of these dishes any day at Ray’s Café or Ray’s Boathouse!


Penn Cove Mussels in Thai Style Coconut Broth

For the Broth

This recipe is for 3lbs of Mussels (de-bearded)

  • 2 cups coconut milk
  • 2 Tablespoons red curry paste
  • ½ Tablespoon chopped garlic
  • 1 Tablespoon fresh chopped ginger
  • 1 cup Sake
  • 1 Tablespoon fresh lime juice
  • 2 Teaspoons fish sauce
  • 1 Tablespoon fresh chopped Thai basil 

1)     Add all ingredients to a standard blender with lid attached and pulse for 1 minute

2)     Once all ingredients are combined place the broth into plastic container with airtight seal.

In a large sauce pan add 2 tablespoons un-salted butter and allow to melt. Once butter has melted add the Mussels and stir to combine. When the mussels begin to “hiss and pop” add the Thai mussel broth, turn heat to medium and cover. The mussels should be fully cooked in 2-3 minutes. Turn off heat and pour mussels and broth into deep serving bowl and serve family style. Garnish with whole Thai basil leaves.

Clams in Sherry Chili Sauce

For the broth

This recipe is for 3lbs manila clams (purged)

  • ½ cup sweet sherry
  • 1 cup clear chicken stock
  • ½ Tablespoon fresh chopped garlic
  • 1 Tablespoon chopped shallots
  • ½ Tablespoon chopped Calabrian chili peppers
  • 4 Tablespoons butter (divided)
  • 1 teaspoon dried oregano
  • 1 sprig fresh oregano
  • 6 slices fresh baguette
  • 1 Tablespoon extra virgin olive oil for bread
  • Kosher salt to taste

In a large sauce pan add 2 tablespoons of butter and allow it to melt. Once butter has melted add garlic, shallots, chili peppers, dried oregano, mix all to combine making sure not to damage shells. Once the clams begin to “hiss and pop” add the sherry, chicken stock and cover. Add the remaining butter and simmer on medium heat for 3-5 minutes. While clams are simmering, place your sliced bread on a cookie sheet and drizzle with the olive oil. Place into 350 degree oven and cook until desired color is achieved. Clams will be fully open when done. Pour into large serving bowl and serve family style, garnish with fresh whole leaves of oregano.

Learn more about Food Lifeline. Part of being a local Seattle seafood restaurant is giving back to our community through charitable events and responsible stewardship. You can learn the latest about regional events and Ray’s presence in the community by following our blog or signing up for our newsletter at the bottom of this page.

Sustainable Seafood at Ray’s


Did you know that 90 percent of the world’s fisheries are either fully fished or overfished? Ray’s Boathouse and Café has been committed to sustainable seafood practices since we opened 42 years ago as a local seafood restaurant in Ballard. We have always prided ourselves on purchasing from local fisherman and family-owned businesses that care about preserving the oceans and our eco-system ever since.

Being sustainable takes careful research, time and dedication. To help us make the best, most sustainable purchasing choices, Ray’s has partnered with Smart Catch, a Paul G. Allen company, that helps chefs and restaurants ensure that they are sourcing the best product for our planet and you, our loyal guests.

Learn more about Smart Catch and what they are doing to help the world’s seafood populations at and ask a Ray’s team member more about it next time you come in to the Boathouse or Café. Then bring your family, friends and out-of-town guests to dine sustainably at Seattle’s best seafood restaurant!

What is Smart Catch:

  • A new sustainable seafood program created with chefs for chefs to recognize restaurants working toward ensuring an abundant supply of seafood for generations to come
  • A simple way for diners to show their support of restaurants who are thinking beyond their menus
  • A way for everyone to simply make a difference in keeping our oceans sustainable

On July 12th Ray’s had the pleasuring of taking part in the first Smart Catch pop-up dinner at the Olympic Sculpture Park with Ray’s Executive Chef Paul Duncan, serving sustainable seafood dishes alongside Chef Tamara Murphy of Terra Plata and Chef Ignacio Reyna of Agua Verde.

A few photos from the pop up event!

Smart Catch Pop Up Photo Salmon
Grilled King Salmon, beet confit, kalamata salsa, heirloom tomato


Smart Catch Pop Up Photo 1
Chefs Tamara Murphy, Ignacio Reyna & Paul Duncan


Smart Catch Pop Up Photo Menu
Pop-up dinner menu