Mussels Recipe with Thai Curry or French Cider
Easy & Exotic Thai Red Curry & Creamy Cider Recipes for Mussels
Sep 25, 2009
Popular in France and Italy for years, North Americans are starting to enjoy mussels more often. Live mussels are available year-round. The blue or common mussel is most widely found, though green-shelled mussels from New Zealand have been making culinary inroads.
How to Buy Mussels
Be sure to always shop at a fish store with good turnover. Do not buy mussels with broken shells or ones that do not close when the shell is tapped – they are most likely dead or past their prime. The same can be said for any mussel that feels light. Pick mussels of equal size for the best cooking results.
How to Store Mussels and Prepare for Cooking
Once purchased, mussels can be kept on ice or in the refrigerator. Clean thoroughly under running water and remove the beard and barnacles. Let the mussels sit in cold water for an hour or two to remove sand and possible intestinal waste. Adding a spoonful or two of cornmeal to the water, which the mussels might consume, can assist this process.
Tall Paul’s Recipe for Mussels with Thai Red Curry Paste
Mussels mingle with garlic and ginger in a lightly spiced red Thai curry sauce
Ingredients:
- 2 Tbsp oil (4 Tbsp = ¼ cup)
- 2 Tbsp minced garlic
- 1 Tbsp fresh ginger, grated with its juice
- 1 Tbsp Thai red curry paste
- 1 14-ounce can coconut milk
- 1 Tbsp Thai fish sauce
- ¼ cup chopped fresh cilantro
- 48 mussels – about 1 ½ - 2 lbs
Directions:
- Heat oil in a large saucepan over medium-high heat and sauté garlic and ginger, about 2-3 minutes.
- Stir in Thai red curry paste and heat until aromatic – 1 or 2 minutes.
- Add coconut milk, fish sauce and coriander and stir to heat and blend.
- Add mussels, cover and cook until mussels open, about 4-5 minutes. Discard any that do not open.
Makes 4 appetizer portions. Serve over jasmine rice as a main course for two.
Norman Style Mussels with Cider and Sour Cream Recipe
Sour cream and egg yolk give this traditional French recipe a rich flavour and texture. Cider can also be used to create the French cocktail Kir Normand. Serve an easy and delicious dessert like a fruit clafouti to complete the French theme.
Ingredients:
- 48 mussels, about ½ - 2 lbs
- 1 shallot peeled and chopped finely
- ¼ cup parsley, chopped
- 1 ½ cups cider
- 1 egg yolk
- ¼ cup sour cream
- Unsalted butter
- Salt and pepper for seasoning
Directions:
- In a large saucepan, add mussels, shallot, parsley and cider. Cover and bring to a boil.
- Reduce heat and simmer gently for 4-5 minutes, or until mussels open. Discard any that do not open.
- Strain the cider and juices into another pan and keep mussels warm
- .In a small bowl, whisk egg yolk with sour cream.
- Bring cider mix back to boil.
- Reduce heat and then add egg mix, stirring until thickened but do not boil again or sauce will curdle.
- Pour sauce over mussels. Stir and serve immediately with crusty bread and a green salad.
Makes 4 portions as an appetizer or serves 2 as a main course.
Resource Credits
This article was researched using The Cook's Book by Howard Hillman; Country Cooking of France by Anne Willan; The Food of France by Sarah Woodward; the Chiang Mai Cookery School Cookbook by Sompon and Elizabeth Nabnian and classes with chef Tall Paul.
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