I’ve been looking into the health benefits of mussels lately and because of the information uncovered, I’ve decided that Laura and I should be eating them about once per week. They’re just too good to pass up. And at the price of just a tad over $3 for two pounds, it’d be silly not get them. The only question I have is, should I continue to post each and every recipe I make that has to do with mussels? I mean, too many can get annoying, I suppose.
I gave this issue some thought last night and have decided that I’d like to post the mussel recipes. But, I told myself that if I’m going to do that, the recipe better be good. If I prepare them simply in broth and browned onion, that’s not going to cut it. To make it up here, it has to be special. Sort of like the one I’m sharing down below. Of course, this will require more recipe research on my part, but that’s fine. I enjoy research and if a great tasting dish can put smiles on our faces, all the better.
Believe it or not, this recipe is more about the curry coconut mixture than the mussels themselves. It’s that good. Because of this, I recommend you prepare some rice as a bedding for the dish below. Once you’re finished with the mussels, you can eat the rice and coconut mixture as if it were soup.
What I’m going to share with you below is curry coconut gone wild. I mean, I haven’t tasted something as creamy and spicy as this in a good long while. I used an entire can of coconut milk as well as onion, ginger, garlic, curry paste and white wine. Oh, there’s more, but I’ll share those ingredients directly below. I merely wanted to give you a taste of what’s to come. In my opinion, combining a nice curry with fresh mussels from the coast of Maine is unbeatable. It’s truly outstanding.
2 Pounds Mussels, Cleaned and Debearded
1 Tablespoon Olive Oil
1 Large Sweet Onion, Chopped
1 Teaspoon Ground Ginger
2 Teaspoons Garlic, Minced
1 Jalapeño Pepper, Minced
2 Teaspoons Red Curry Paste
1 15-Ounce Can Coconut Milk
1/2 Cup Dry White Wine
1 Teaspoon Brown Sugar
1/4 Teaspoon Regular Table Salt
1/4 Teaspoon Ground Black Pepper
3/4 Cup Flat Parsley, Chopped
When I found this recipe on the MyRecipes website, I couldn’t let it slip by. It’s been sitting in an open tab in my browser for days. I think they did a great job putting this one together and even though I changed up a few items, I’d still like to say thank you. They were my inspiration.
Brown the Onion
Warm a large skillet over medium heat. When the pan is to temperature, add the olive oil and chopped onions. Cook and stir for about 10 minutes or until you see the onion begin to brown.
Add Other Dry Ingredients
Once the onions begin to brown, go ahead and add the ginger, garlic, Jalapeño pepper and red curry paste. Mix well and let cook for another 3 minutes.
Add Wet Ingredients
Next, add in the coconut milk and white wine. Increase the stove top temperature to medium-high and bring the liquid to a boil. Add in the brown sugar, salt and black pepper and stir everything together.
Finally, add the mussels to the pan and cover. Let cook for 3 minutes. Then, remove the cover and mix the mussels well, being sure to scoop and pour the broth over all of them. Place the cover back on the pan and cook for 3 more minutes.
Add Parsley & Serve
At this point, you can turn off the heat. Sprinkle the chopped parsley on top of the mussels and mix it in. Divide what’s in the pan between 2 large bowls and enjoy.
The Final Dish
These things are always so easy to photograph because they naturally look good. I’m getting hungry just writing this post. I have to say, out of all the mussel recipes I’ve shared here on this blog, this is in the top three. I prefer a creamy broth to the others. I’ll keep this on the “re-make” list – that’s for sure. Thanks for reading!