*sigh* What was I thinking putting black shelled mussels in a black bowl? The picture up above has to be one of the poorer quality pics I have taken for this site. That says a lot.
Perhaps it’s just a problem with taking photos of bivalves.
Anyway, this was a great recipe, helped by the fact that I love mussels. The wine and chicken stock added a sweetness to the mussels that made me very, very happy. Sure, it’s bad writing, but it’s damn near the only way to explain how much I enjoyed this dish. Me + mussels = contented bliss.
- 2 1/2 lbs of fresh mussels
- 1 Tablespoon butter
- 1 yellow onion sliced
- 1/4 cup minced ginger (NOT ginger powder)
- Lemon zest from one lemon
- 1 Tablespoon chopped lemon grass
- 3/4 cup Riesling
- 2 cups chicken stock (or fish stock if you have it)
- 2/3 cup coconut milk
- 1 Tablespoon Madras Curry Powder
- 1 Tablespoons Thai Chili Paste
- 2 Tablespoons Fish sauce
- 1 cup chopped cilantro
- 1 cup chopped chives
First and foremost, wash and debeared your mussels.
In a large stock pot (I recommend using a pasta pot, as there’s a built in strainer), melt 1 Tablespoon of butter over medium heat. Add sliced onions, ginger, lemon grass and lemon zest and cook until translucent (about 12-15 minutes).
When onions are cooked, pour in Riesling and turn the heat up to high. Allow to boil and reduce by 1/3. Lower heat and add stock, coconut milk, curry powder, chili paste and fish sauce. Lower heat to medium, and bring the broth to a boil. Put mussels into a strainer and place in pot. Cover with a lid or seal well with aluminum foil. Cook for 7-10 minutes, depending on size of mussel meats.
Using tongs, place mussles in serving bowl, discarding any mussels that have not opened. Ladle broth over top and serve with fresh bread with lemon butter. It’s mussel-ly goodness.