Coconut Curry Mussels
Wanna try ’em: Go here for the recipe
My fiancé Chris is an amazing guy; he’s smart, funny, very sweet, and takes wonderful care of me. My only real complaint is that he’s a very picky eater. He won’t eat dishes including shellfish, sour cream, green onions, mayonnaise, hot peppers, mustard, or any sort of vinegar. Sometimes it makes weekly meal planning depressing, I mean a girl cannot live only on tacos and chicken and dumplings.
Chris was out of town this past weekend, which meant I had a whole 2 days to eat anything my little heart desired. I decided to cook a batch of steamed mussels. I love mussels. They’re not super expensive and are really fun to eat (it’s great to be allowed to use your hands and slurp!). I used to make them regularly in college to reward myself after a project, big exam… or just for surviving a Tuesday. I always steamed them in a lovely tomato-basil broth, but this time I wanted to try something different. Instead of heading down the traditional route and cooking the mussels “a la Parisienne” (in white wine, garlic and herbs) I went Southeast Asian with a coconut curry broth.
This recipe from “How Sweet Eats” requires a few tablespoons of red curry paste. Red curry paste is a little miracle in a jar; I can’t believe I’ve never used it before! It has red peppers, lemongrass, and ginger… basically everything that makes Thai food delicious. After I swirled a few spoonfuls into simmering coconut milk, the house smelled like my very own Shangri-La.
From start to finish the mussels and their broth take around 20 minutes. The little mollusks seem like they’d be a pain to prep, but they’re really not too bad. They just need to be checked for beards and scrubbed a bit before they can be tossed into the pan. The only thing I didn’t enjoy was having to repeatedly dunk my hands in ice water to retrieve the sleeping bivalves. One taste of these delicious morsels made the discomfort totally worth it.
Make sure you have a large sauté pan or wok for steaming the mussels. I find it’s best if all the little shells are steamed in one layer. This helps to ensure that each mussel gets a spoonful of yummy broth. You’ll want to make sure you have a lid that fits snuggly over the pan, as you don’t want the steam to escape and the mussels to stay closed. As my picture illustrates…the lid doesn’t have to match to make a good seal.
These coconut curry mussels are like potato chips; you can’t eat just one….bowl. They’re fragrant from the curry paste, sweet from the coconut milk and just all around addictive. I ate 2 full bowls and wanted to try for a third, but then common sense (aka my tight fitting yoga pants) prevailed. Make sure to have an extra bowl on the table for all the empty shells. You’ll also need some crusty French bread to soak up all the leftover broth, because it would be a crime to leave any remnants of that divine liquid.
This meal is great for a date with someone special or for a sunny Saturday afternoon alone with a good book and a glass of wine. Though I missed my fiancé over the weekend, these coconut curry mussels softened the blow. Hmmm….maybe Chris should go out of town more often!