Mussels are a fixture in the Dighero household; especially as we enter the late Spring months, a special treat when prepared al fresco over a gas or charcoal grill. Most varieties are rope (aka, net grown) in this day and age, which makes them sustainable, incredibly affordable, and readily available even in Arkansas. And perhaps their greatest virtue is the ease in which they take to prepare.
Blue or black mussels are grown abundantly in the Atlantic and Pacific oceans, probably what you’re mostly likely to see at Wholefoods, Fresh Market, and Richard’s Meat Market in Fayetteville. Black mussels are slightly larger and not quite as sweet as the blue, but equally delicious.
Another popular variety is the Green Lipped mussels grown in the waters off New Zealand; intensely colored and beautiful, these bivalves are slightly bigger, boasting a more subtle flavor profile then the others.
What to Buy and How to Clean
The most important thing is to buy mussels that look and smell fresh…with closed shells. If any of the shells are open, and remain open when pressed shut, then that mussel is no longer alive and should be discarded before cooking. Also, cull through the bag and throw away any shells that are chipped or broken.
Just before preparing, be sure to remove any beards attached to the mussels; then quickly scrub them under cold water with a wet towel or kitchen brush to help remove any sand, grit, or sea debris.
My Yellow Curry Mussels
I first had curry style mussels while traveling outside of Birmingham Alabama with my daughters nearly 10 years ago; we stopped in at a restaurant called the Red Pearl and enjoyed the most intriguing meal of our trip through the deep south, and one of the standout dishes was yellow curry mussels that I’ve been trying to replicate ever since.
Luckily, with the assistance of BLUE ELEPHANT Yellow Curry Sauce, I’m now closer then I’ve ever been before. The authentic stratification of flavor blooms brilliantly next to the quick steamed mussels, Thai chili, and fresh basil. Give it a try - if you like it, let me know, but if it’s not your thing, just keep it to yourself. Thump thump…
1 10.6 oz. pouch Blue Elephant Thai yellow curry sauce
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
6 Thai red chilis, sliced lengthwise but leaving stem attached
2 1/2 pounds mussels, debearded and scrubbed
6 cloves of garlic, whole and peeled
3 makrut lime leaves
5 or 6 whole bowties fresh Thai or sweet basil
TECHNIQUE
Heat the peanut oil over medium high heat in heavy Dutch oven or deep skillet with lid, This recipe is also great over open flames of a a charcoal or gas grill. Add the lemongrass, Blue Elephant yellow curry sauce, wine, coconut milk, fish sauce, and lime juice; then bring to a steady simmer.
Add all of the the mussels along with the garlic and lime leaves, cover the pot, and and allow to steam until opened. During the last minute of cooking, add the Thai chili and fresh basil. Serve from Dutch oven into individual bowls, while taking care to discard all of the lemongrass - top with fresh basil.
*Time an issue? BLUE ELEPHANT Premium Yellow Curry is also a great idea for those busy weeknights for when there’s little or no time for dinner. Preparation is easy as 1, 2, 3!
1) In a saucepan, add 1 pouch (10.6 oz.) of curry sauce and 1/2 cup of water. Bring to a boil.
2) Add diced chicken breast (12 oz.) or any protein of your choice. (and more vegetables if you desire). Simmer until protein is cooked completely.