Raid Our Cellar for Valentines Weekend & Enjoy a Ray’s Classic Dish At Home
Loyal guests, teammates, and alumni,
We are all very excited to see the regionwide healthcare metrics slowly improving. Our most vulnerable populations are receiving vaccines, children are slowly starting to return to school campuses, and the days are getting longer as the sun starts its march northward along the Olympic Mountains. These are all indicators that we are moving closer to the beginning of a new chapter. We are all anxious to start doing what we love again, but still don’t know when that will be. At this point Rays will re-open when we are allowed to have at least 50% inside capacity or consistent deck-dining weather. So for now that means that we are in advanced planning stages for what should be a very busy spring and summer.
As we continue to be patient and do the right thing, my craving for some of the classic Ray’s dishes grows stronger. I was recently asked if we could share the recipe for our signature Thai Mussels. This dish has been on our menu since at least 1983. The freshest ocean flavors of the mussels, combined with the aromatics of Thai curry, are a surefire way to lift your spirits. We hope you have as much fun making it at home as we have serving it here to you.
Thai Mussels Recipe:
1 cup coconut milk
2 teaspoons fresh lime juice
1 teaspoon red curry paste
2 teaspoons Thai fish sauce
2/3 cup sake
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon chopped fresh basil
2 pounds Penn Cove mussels, cleaned and debearded
2-4 springs fresh basil
In a large bowl whisk together a broth made using the coconut milk, lime juice, curry paste, fish sauce, sake, garlic, ginger, and chopped basil. Heat a heavy saucepan over high heat for about 30 seconds. Add mussels and broth. Bring to a boil and reduce heat. Cover and simmer for about 5 minutes or until mussels are fully open. Discard any mussels that do not open. Divide the mussels into bowls, spoon over the broth, garnish with basil sprigs, and serve with plenty of crusty bread for broth-sopping.
Pick Up Valentine’s Bubbles
While we are known for our treasured waterfront location, we are also renowned for our vast premium wine collection. For the approaching Valentine’s weekend, while we are not serving dinner for this occasion, we are opening our virtual cellar for special orders of extremely limited selections of Champagne and Sparkling Wines by the bottle, from near and far. Cava, Cremant, Champagne and Sparkling Wines are all available! Examples on offer:
- Bollinger Grand Année Brut Aÿ 2008 – $300
- Cristal by Louis Roderer, Brut, Montagne de Reims 2008 – $445
- Domaine Huet Pétillant Brut Réserve, Vouvray 2009 – $90
- Ruinart Brut Rosé Reims, France NV – $135
- Sea Smoke ‘Sea Spray’ Blanc de Noirs Santa Barbara, Calif. 2014 – $155
All it takes is a click and your fast-acting decision to get your hands on something you won’t find just anywhere. Simply click, peruse, purchase and schedule your pickup time starting now. Items must be picked up no later than Thursday, Feb. 11. Not to burst your bubble, but these bubbles will go quickly, so don’t delay! Shop here.