Thai Coconut Curry Mussels

Mussels have always reminded me of ballet slippers. When the two perfectly shaped shells are split open side by side, they appear as if they have transitioned from en pointe to first position. Perhaps it is the elegant luster of the black shells which conjures up these images. I have always believed that if edible shellfish held a beauty pageant, mussels would take the prize.

Growing up near the ocean, mussels were a common sight. They would cling to rocks, docks, and even ropes left too long in the water. It was fun to watch mussels just after the tide receded- as they slowly closed their shells which had been caught wide open when the water level lowered. Despite the abundance of mussels, for reasons unknown to me we never ate them. Other than admiring their beauty and running my hands over the hundreds of tightly grouped shells to feel their delightfully smooth texture, I pretty much left the mussels alone- focusing on crabs and oysters instead.

Years later, I discovered along with Mr. B at one of our favorite restaurants in San Diego that I had been missing out! A steaming bowl of fresh mussels covered with a tangy tomato and white wine sauce, accompanied with hot crusty bread to mop up the juice is one of the most satisfying meals on earth. Since that discovery whenever I have the rare luck of finding fresh mussels I purchase a pound or two to enjoy at home. We are still working on perfecting our tomato and white wine mussel dish (you'll be the first to hear when we nail it!). In the meantime I decided to change things up a bit and try this recipe from Food and Wine for Coconut Curry mussels, which was suggested by Pete Eatemall.

This dish was bright and flavorful. Thai flavors of coconut, lemongrass, and basil really complement the natural sweetness of mussels. You'll notice from my pictures that I served this over rice and used low-fat coconut milk. I wouldn't do either of those things again. Full fat coconut milk is necessary in this recipe to help carry the flavors of the dried spices through the broth, while the rice didn't leave any liquid in the bowl for slurping along with the mussels (essential to any good mussel dish). When I make this again, I will stick to serving the mussels in a shallow bowl accompanied only by the broth. That being said, it is a lovely way to enjoy one of nature's most beautiful shellfish and would be a great start to a unique multi-course Thai meal.

Thai Coconut Curry Mussels (Printable Recipe)
Adapted from Food & Wine
Serves 4

Ingredients:

One 1 1/2-inch piece of fresh ginger, peeled
4 garlic cloves, halved
1/2 cup water
1 tablespoon extra-virgin olive oil
2 large Spanish onions, coarsely chopped
4 jalapeños, halved, seeded and thinly sliced
2 stalks lemongrass, inner white bulb only, thinly sliced crosswise
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
3 kefir lime leaves, slightly torn to release flavor
1 Tablespoon chopped Thai basil
One 12-ounce can evaporated skim milk
1/2 cup unsweetened coconut milk (do not use low-fat)
3 pounds mussels, scrubbed and debearded
2 tablespoons fresh lime juice
Kosher salt

Garnish
1/3 cup coarsely chopped cilantro
1/4 cup chopped Thai basil
Lime wedges, for serving

Directions:

Place ginger and garlic in a mini-food processor or blender and pulse until coarsely chopped. Add water and puree until mostly smooth.

In a large heavy pot, such an enameled cast-iron pot, heat oil over medium heat. Reduce heat to low and add in the onions. Cook, until onions are softened, stirring occasionally. This will take about 10 minutes. Once the onions are softened, add jalapeños, lemongrass, cumin, coriander, turmeric, kefir lime leaves, Thai basil, and the garlic and ginger puree to the pot. Cook, stirring often for 2 minutes. Next, stir in the evaporated milk and coconut milk. Bring liquid to a simmer and then turn off the heat. Remove the pot from the heat and let stand for a minimum of 30 minutes and as long as 4 hours.

Once the broth has steeped, place it over medium heat and bring it to a boil. Add in the mussels, stirring to cover them with sauce, and cook over medium heat. As soon as the mussels open (about 5-7 minutes) turn off the heat. Look over the mussels and discard any that did not open (you don't want to eat those). Add the lime juice to the pot and stir, tasting the broth to see if it needs the addition of a little salt. Transfer the mussels into shallow bowls and spoon sauce over the top of the mussels. Garnish with cilantro and Thai basil. Serve with a lime wedge.