Mussels

I found some mussels on sale this weekend and bought them up! I’ve never cooked mussels before but I know I love to eat them. So cook them I did!

 

I’ve been wanting to try a recipe I’ve had for a long time – Thai Curry Mussels.

 

It was just as delicious as I thought it would be. And Beau surprisingly loved it, as you could tell by the drinking of the leftover broth.

 

So you can see the mussels beforehand covered with the broth and then afterward, empty. We ate them all!

 

Thai Curry Mussels

2 pounds live mussels (about 6 dozen), cleaned and debearded*
2 tbsp. unsalted butter
1 large (or 2 small) shallot, finely diced
3 tbsp. Thai red curry paste
2 15-oz. cans of coconut milk (lite is ok)
1 cup chicken stock
juice of 1 lime
1 tbsp. finely chopped cilantro stems
1 tbsp. sugar
1 tbsp. soy sauce
2 tsp. fish sauce
1 tsp. ground coriander
1/2 cup chopped cilantro leaves

Set a really big pot** over medium heat. Once it’s hot, melt the butter and saute the shallots for 5 – 7 minutes, or until they begin to turn translucent. Add the curry paste and half the chicken stock. Use a spoon to break dissolve the curry paste into the stock.

Add the rest of the stock, the coconut milk, cilantro stems, sugar, soy sauce, fish sauce, lime juice and coriander. Bring to a simmer and cover for about 5 minutes. Taste and adjust the seasoning as needed.

Raise the heat to medium high and add the mussels. Toss the mussels in the broth, then cover and let steam for about 5 minutes, checking to see when they open. Remove each mussel once it’s open to make sure you don’t overcook them. Some may not open and those should be discarded.

When you’ve removed all the mussels, serve them in bowls and add a few generous ladlefuls of broth. Sprinkle with cilantro leaves.

Makes 4 servings.