During the summer in New England near the ocean on the bay side it’s common to see local mussels. These beautiful shellfish are in all of our local markets and can be a very easy tasty fast dish. Mussels will steam and open in 3 mins or less in with very little liquid to steam them in, the trick is to have the amount of mussel broth blend with the steaming liquid for a balanced sauce or broth. In this presentation we will blend the coconut milk flavored with Thai curry paste.
Yield: 2 servings
Total Time: 25 Minutes Prep Time: 20 Minutes Cook Time: 5 Minutes
- 2 Pounds of Mussels
- 1 Cup of Leeks (½ diced)
- ½ Cup of Onions (diced)
- 5 Large Garlic Cloves (sliced)
- 1 ½ Cups of Coconut Milk
- 2 Stalks of Lemon Grass (sliced thin)
- 2 Tablespoons of Green Chilies
- A Pinch of Ground Paprika
- 1 Pinch of Kosher Salt
- ¼ of Fresh scallions (sliced)
- 1 Bunch of Fresh Cilantro (for serving)
- 2 Ounces of Sesame Oil
- 1 Ounce of Water
- Toasted Baguette
Method of Preparation:
- Dice the leeks, onions, lemon grass, 3 green chilies and mince garlic
- In a blender place half of the diced leeks, onions, lemon grass, the three green chilies and mince garlic. Then add 10 to 15 cilantro leaves and stems, then add the sesame oil and water.
- Blend for 2 minutes or till smooth, pour in to a small dish and save for later.
- In a medium saucepan add olive oil, heat up on medium high, add the remaining leeks, onions, lemon grass, and mince garlic. Sauté for 4 minutes on medium heat.
- Then add coconut milk and the green chilies paste and simmer for 2 minutes
- Then add mussels and simmer for 3 minutes or until open.
- Remove from heat add cilantro and serve in a large bowl with toasted thick sliced baguette on the side