I LOVE seafood ..GOOD seafood that is. I can probably eat it everyday but with seafood being slightly expensive than meat, I’ll sure go broke (lobster every night for dinner? YUM). SO! Whenever I do have money to splurge, seafood it is!
I always see mussels around fish markets being in my price range and today was no exception. At $4.00/bag (2lbs/bag), I didn’t need to think twice as to what I wanted to make. I usually steam the mussels in white wine with butter, add some tomato, and just dive in ..add some crusty bread and you’re set. Anyway, I took a different approach today ..mussels in coconut broth. Enjoy.
CLEANING the mussels is the most important part in cooking them. If they’re dirty, it’ll ruin your dish; no one likes to eat sand/grit/dirt/barnacles nah mean?
1. SOAK the mussels in cold water for 15 minutes ..or more (I’m not sure how long to soak it for, but do it for 15 minutes minimum ..obviously don’t leave them there 1 hr).
2. After the soak, scrub the mussels with a brush to remove any dirt/baranacles attached. Remove beard (if any) with a paring knife.
3. Rinse, cover with damp towel, and place in the fridge until ready to use.
Steaming the mussels cooks the mussels FAST. Pay attention or they’ll overcook and be too chewy/rubbery.
1. Place mussels in a HOT pan/pot. NO oil needed
2. Add white wine & COVER; enough to coat the bottom and more if desired? =)
3. Mussels are done when opened.
4. Remove and reserve liquid.
5. Wrap mussels in plastic wrap to keep warm.
Next is the broth. I stopped by a Thai grocery and picked up coconut milk, lemon grass, and Thai chilies. Didn’t need to get garlic and scallions because what Chinese household doesn’t have those?
Notes: Remove seeds from chilies. No need to chop garlic, just crush/smash it.
Add oil to hot pan. Add aromatic ingredients. Cook until fragrance is noticeable.
Add reserved liquid from mussels & coconut milk. Bring to boil. Reduce (to allow flavors to MELD). Add salt and pepper to taste.
Meanwhile, while the broth is cooking. Remove half the mussels from the shell (this is so you don’t have that many shells, and plus it’ll look nicer when you plate).
When broth is reduced, pour through strainer to remove aromatic ingredients.
Plate mussels in a big bowl. Ladle broth over. Garnish with cilantro. Serve. Dig in. NOM NOM NOMM.