Kaspar’s Curry Mussels – Modified
|Kaspar’s Curried Mussels – slightly modified|
1 1/2 lb fresh mussels
3/4 c dry white wine (used chardonnay)… a little for the pot/a little for the cook
1 lg shallot finely chopped — used 1/4 c finely diced red onion
2 garlic cloves chopped — used 3
2 tsp curry powder — used Spice Hunters No Salt Curry
1 stalk lemongrass — cut into 2″ lengths, outer leaves peeled
5 fresh kaffir lime leaves — couldn’t find so used 1 – 2 Tbl sp julienned lime zest (no pithe white)
2 thai chili split w/seeds removed – I added this, wanted a little green kick
3/4 c coconut milk — used lite
Clean and debeard mussels
Combine shallots, garlic, chilis in a little olive oil, let it sweat and become soft – don’t brown
Add curry powder, lemon grass, lime, wine and coconut milk, bring to boil.
Simmer over moderately high heat, add mussels and cook until all are opend (about 5 min) don’t overcook.
With slotted spoon place mussels in indiv serving bowls, ladle broth top with.
2 green onions finely sliced
2 tbl fresh cilantro
Black ground pepper to taste
Origin Credit: Real Food, Spring 2010 Metropolitian Market
http://www.penncoveshellfish.com/Recipes/MusselRecipes/KasparsCurriedMussels.html Real Foods Recipe
It sounds like Santa Cruz – Thai fusion and looks totally delicious! Kaffir lime leaves are hard to find. I’d love to play with them in a soup someday.
I really like to cool tang and the salty sea combination of these mussels.