So, it turns out that my 5 year old really likes mussels, like, A LOT. This is a fairly new thing for her. In fact, I’m pretty sure only a few months ago, there was nothing I could do to convince her to even try one. Fast forward to a few weeks ago, when we popped into a local seafood restaurant for dinner. My husband and I decide to split a beautiful, steaming pot of shallot and herb infused mussels, while my daughter orders her typical chicken strips and fries. After watching my husband and I separate the mussels a few times, she decided that, yes, she would like to try one. Let me just say that she’s pretty lucky that she’s so darn cute because she ate half the pot and left her chicken strips to us.
Her love of mussels was reinforced this past weekend when we were having a seafood feast as part of my mom’s 60th birthday celebrations. I bought about 2 Lbs of mussels to go along with the salmon, spot prawns and risotto. To be honest, I’m not sure how many mussels make up a 2 lbs package, but I do know that my daughter ate at least 2 dozen herself.
From simply steaming them in beer to playing around with more complex flavours, mussels are incredibly easy to make and are always delicious. I decided to steam ours in a Thai curry and coconut milk broth, in part, because I was reading Elaine at Flavour and Savour’s Spicy Thai mussels recipe last week and found myself practically drooling. I also happen to have a ton of Thai curry paste on hand, thanks to a very kind and generous friend who always brings me culinary treats from his world travels. Here is my take on Thai Coconut Curry Mussels.
What’s your favourite way to prepare mussels?
1 tbsp extra virgin olive oil
1 tbsp fresh ginger, minced
1/4 Cup shallot, minced
2 tbsp red Thai curry paste
1 – 398mL can of coconut milk
1/2 Cup water
2 – 2 inch pieces of lemongrass, tough outer layer removed
2 lbs of mussels, scrubbed and debearded
1/2 Cup cilantro, chopped
In a large pot, heat the olive oil over medium heat. Add the ginger and shallot and cook for 1 – 2 minutes. Stir in the curry paste, cooking for a few seconds until fragrant. Stir in the coconut milk, water and lemongrass and bring to a gentle simmer. Allow to simmer for 20 – 30 minutes, then add the mussels. Cover the pot and steam the mussels for 5 – 10 minutes. Discard any mussels with unopened shells. Top with fresh cilantro and serve.