Ekone Mussels in Curry, Washington

Warm curry spice, clean marine savor, and gentle chile heat open with aromatic depth and a tender, substantial texture. Ekone Mussels in Curry pairs sustainably harvested Totten Inlet mussels with a layered blend of coriander, turmeric, cumin, fenugreek, cardamom, and warming spices. Its balance of shellfish richness and pantry-ready versatility reflects Ekone’s tide-to-tin approach and generations of Pacific Northwest aquaculture expertise.

Product Details:

• Producer: Ekone
• Owner: Taylor Shellfish Farms
• Founders: Nick and Joanne Jambor
• Seafood: Farm-raised mussels
• Farm Source: Taylor Shellfish Farms’ Totten Inlet operation
• Farming: Regenerative shellfish-farming practices
• Sauce: Curry-spiced organic sunflower oil
• Curry Blend: Organic coriander, organic turmeric, organic mustard, organic cumin, organic fenugreek, organic paprika, organic cayenne, organic cardamom, organic nutmeg, organic cinnamon, and organic clove
• Ingredients: Mussels, organic sunflower oil, curry powder, and salt
• Flavor Enhancement: Citric acid
• Allergens: Contains shellfish and mustard
• Production: Farmed and packed through Ekone’s tide-to-tin operation

Sensory Description:

The mussels open with turmeric, coriander, cumin, and clean oceanic salinity, followed by a warm aromatic layer of fenugreek, cardamom, and clove. Their tender, meaty texture carries concentrated shellfish umami through the gently spiced sunflower oil. Paprika and cayenne provide measured warmth rather than aggressive heat, while cinnamon and nutmeg round the finish with subtle sweetness and lingering curry spice.

Producer’s Background:

Ekone was founded in 1980 by shellfish farmers Nick and Joanne Jambor on the shores of Willapa Bay. The company later became part of Taylor Shellfish Farms, a fifth-generation Pacific Northwest family business with experience across hatchery work, shellfish cultivation, harvesting, processing, and packing. Ekone continues to operate as a family cannery, maintaining close control from tide to tin while developing shelf-stable seafood that preserves the substantial texture and natural savor of Washington shellfish.

Serving Suggestions:

Serve at cool room temperature directly from the tin, spooning the mussels and seasoned oil over steamed rice, noodles, couscous, or toasted bread. They also work well in stir-fries, grain bowls, scrambled eggs, coconut-based soups, or a quick Japanese-style curry. Pair with cucumber, scallions, fresh cilantro, lime, pickled vegetables, or cooling yogurt. Serve alongside a crisp lager, dry cider, off-dry Riesling, aromatic white wine, or sparkling water with lime.