Sunday, November 20, 2011

Thai-curry mussels

Amy and I love to eat mussels.  They're easier to cook and probably healthier for you than you think!  Here's the process...
1.  Rinse the mussels and remove the "beard" (looks like seaweed).  If any of the mussels are open, give them a nice little tap against the sink.  They're either dead or sleeping.  If sleeping, it'll close... else... dead, so discard.  Yes... when you purchase mussels they are actually alive!!!
2. Ingredient list for this recipe:
  • 2 pounds of mussels
  • 4 medium tomatoes (chopped)
  • 2 shallots (chopped); onions are a good substitute
  • 3 tsp butter
  • curry powder (1-2 teaspoons)... the original recipe called for 1 tsp and I thought it wasn't enough so this time I used 2 tsp
  • lots of chopped, fresh cilantro... I don't think it is possible to have too much
  • 1 tsp crushed red pepper (I actually didn't measure but a teaspoon should give you a bit of heat... add more as you wish!)
  • 1/4 cup white wine (I used chardonnay... don't use cooking wine, it usually has lots of salt)
  • 1/4 cup heavy cream
  • 1 lime
  • French bread (we like to eat the mussels and dip the bread in the broth)

3.  In a large pot, melt the butter and cook the shallots until soft (not brown)
4.  Over medium heat... Add the tomatoes and cook until soft (2-3 minutes)
5.  Add the curry powder, red pepper, white wine, cream... then the mussels.  Stir the mix, then cover.
6.  Cook for 2-3 minutes covered and continue to toss the mixture to make sure the mussels cook evenly and so that they cook in the broth.  Once the mussels open up, they're done.  As they near completion you can take the cover off, add the cilantro, and squeeze in the juice from the lime then toss the mixture again.
7.  Start taking the "most opened" mussels out of the mix and placing in your serving bowl.  Discard mussels that do not fully open.
8.  Relax and eat!  They're great with white wine or beer... Magic Hat #9 is great with these.

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