Thursday 25 / April / 2024
THAI-STYLE RED CURRIED MUSSELS
In a saucepan, combine 1/2 teaspoon oil, 1 tablespoon red curry paste, and 1 tablespoon chopped fresh ginger. Sauté over high heat for approximately 2 minutes, be careful not to burn. Add 1 can unsweetened coconut milk, 2 teaspoons sugar, and juice of 1 lime. Bring to a boil, remove from heat. (This can be done a day in advance.) Rinse 900g mussels under cold water and drain. Place mussels and sauce in a saucepan and cover. Stem over high heat for approximately 4 minutes or until they open up and flesh becomes firm. Place mussels in a warmed serving dish, pour sauce over and garnish with scallions. Serve with steamed rice.
CREAM OF MUSSEL SOUP
Peel and quarter 2 medium tomatoes; remove and discard seeds. Melt 2 tablespoons butter in a large saucepan. Add 4 shallots, chopped fine, sauté until transparent. Add 2 cups fish or vegetable stock and tomato quarters. Cover and simmer for 10 minutes. In a small bowl, combine pinch of saffron threads and 1 teaspoon hot water, let stand 5 minutes. Stir 2 tablespoons cornstarch into saffron mixture. Gradually stir in 1/2 cup milk. Stir mixture into tomato mixture. Bring to a simmer stirring constantly. Add 500g mussels, shelled and any liquid that has accumulated. Heat through. In a small bowl, beat together 2 egg yolks, and a pinch of white pepper. Stir almost 1/3 cup liquid from tomato mixture into egg yolk mixture. Stir egg yolk mixture into remaining tomato mixture until slightly thickened. Sprinkle with 1 tablespoon fresh rosemary.
HONEY MUSTARD BASIL MUSSELS
Allow 1kg frozen mussel meats to thaw for about 30 minutes. Meanwhile, combine 1 cup sour cream, 1/3 cup honey-cup mustard, 1 tablespoon fresh basil, chopped, and 1 small shallot, chopped in a small bowl and blend well. Refrigerate. Gourmet crackers approximately 100 are required. Each hors d’oeuvre requires 1 cracker, 1 mussel meat and 1 teaspoon of sauce. Place 1/2 teaspoon of sauce on cracker, then place mussel meat on that sauce and cover meat with the other 1/2 teaspoon of sauce. Garnish with tiny piece of red pepper or sprig of parsley. Makes a wonderful appetizer.
MUSSELS WITH RICE
Prepare 2 to 3 dozens mussels by covering with cold water and soaking for 1/2 hour. Scrape with dull knife, removing rough parts of shell, and pull out hairy tuft if any shows. Rinse well. Sauté bunch of scallions or 2 onions, chopped in 1 cup oil. Add 1 teaspoon tomato paste, 1/2 cup water, and mussels, cover, and steam until mussels open. Discard any that do not open. Add 2 1/2 cups boiling water, salt to taste and 1 cup raw rice. Do not shell mussels. Cover and cook until rice is tender. You can also add 1/2 cup of currants along with rice.
PASTA WITH MUSSELS
Place 10-20 scrubbed mussels in a pan with 3/4 cup oil, 4-5 tomatoes, crushed, 3-4 garlic cloves, chopped fine and 1/2 cup chopped parsley; mix well. Cover pan and cook over medium heat until mussels open; cook 6 more minutes. Remove mussels and cook the sauce for 6 more minutes, uncovered, over low heat. Meanwhile, cook 450g linguini or other pasta al dente with 1 tablespoon salt; drain. Place pasta on a large platter and pour sauce over top. Top with opened mussels. Add more fresh parsley if desired.
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