Welcome back to QCK!
This week has been a combination of insanely hot and random thunderstorms, which means I’ve mostly been inside. I’m fine with it, but no A/C has turned cooking/baking into what feels like a full on cardio session. Lots of sweat. There has been some relief from the occasional thunderstorm bringing in cool breezes. I’m looking forward to going to see my parents in Winona, MN this week because aside from seeing my parents, they also have A/C.
In the midst of a thunderstorm, I was able to make this mussel recipe. It’s inspired by a mussel dish I had in Doha, Qatar at a hotel, it was so delicious I think I ate a whole pound of mussels by myself. Shellfish in the midwest is sort of a summer staple. Paired with hot peppers and bright citrus, they make the perfect “summer soup”. I love this recipe because it goes the extra mile with lots of Thai flavors like lemon grass, ginger, Thai red curry, and cilantro. The coconut milk is creamy and decadent but still very light, so as not to overpower the other flavors. Of course, I like to serve with a side of bread to enjoy the leftover broth. Yum!
Tips and Tricks
- I like to buy my mussels the day of for optimum freshness. If left in the fridge for too long or frozen, mussels usually die and won’t properly open during the cooking process.
- Be sure to shake the coconut milk really well before opening the can, otherwise it separates and the texture is bad.
- Don’t boil the coconut milk or it will “curdle”. Just bring it up in temperature with the broth and then remove it from the heat. Coconut milk quickly absorbs flavor very quickly so there’s no need to boil or simmer.
- You can easily turn this into a stew by adding shrimp and other shellfish.
|Prep: 20 Mins||Cook: 30 Mins||Difficulty: Medium||Servings: 2|
- 1 lb Fresh Mussels, cleaned and beards removed
- 2 tsp Canola Oil
- 1 Red Jalapeño, seeds removed and thinly sliced
- 2 Serrano Peppers, seeds removed and thinly sliced
- 1 Small Yellow Onion, peeled and diced
- 2 Large Cloves Garlic, peeled and minced
- 1-inch Piece of Ginger, peeled and minced
- 1 Stalk of Lemon Grass, cut into 4 pieces and smashed with the handle of a knife
- 2 Tbsp Thai Red Curry Paste
- 1 Tbsp Soy Sauce
- 1 Lime, cut in half
- 1 1/2 C Seafood, Vegetable or Chicken Stock
- 1 (15 oz) Can Coconut Milk
- Salt and Pepper, to taste
- Lime wedges, cilantro leaves and ciabatta or baguette for serving.
- In a medium pot, over medium heat, add canola oil, jalapeño, Serrano, yellow onion, garlic, ginger, and lemon grass, red curry paste and soy sauce, sauté until onions begin to become translucent and the mixture is aromatic.
- Add a splash of stock and the cleaned mussels, cover until all mussels are fully opened, 5-7 minutes.
- Using a tongs, remove only the mussels and place into serving bowl.
- Add remaining stock.
- Squeeze the two lime halves into the pot, once you’ve squeezed as much juice as possible out, place the lime halves into the pot as well and bring the mixture to a simmer for at least 10 minutes to infuse all the flavors. Stir occasionally.
- Once finished simmering, add coconut milk and stir, bring up to temperature, season with salt and pepper as needed.
- Pour the broth over the mussels and serve with lime wedges, cilantro leaves, and bread.