Alright, alright we know – this is the fifth mussel recipe we have posted. The Chef thinks this is a problem but I, as a person who used to buy the same pair of shoes in 3 different colors, thinks it’s just dandy. Good is good no matter how many different ways you use the same ingredient, and the Brantley-Grosshans crew said these were not just good but awesome.
Contrary to our usual M.O., this recipe has no cream and is pretty light stuff, so let it never be said we don’t give you idiots who want to be healthy some choices.
5 lbs of mussels
2 shallots, minced
4 leeks, diced small
1/2 bottle of white wine
5 garlic cloves, sliced
3 oranges, (2 zested, 1 sliced)
3 lemons (2 zested, 1 sliced)
3 limes (2 zested, 1 sliced)
1 tablespoon of oil
few sprigs of thyme
3 tablespoons of butter
- Heat a big pot on medium high heat and add oil. Add leeks, shallots, and garlic. Cook until caramelized and then add thyme.
- Add mussels and citrus slices. Add wine, turn heat to high and cover.
- Once mussels are all open, remove with slotted spoon and cover with foil.
- Remove citrus slices. Add butter to sauce, zest and citrus juice. Serve up. Crusty bread of course.
Chef says: “This seems like a s— load of ingredients, but its well worth it. This stuff is unbelievable.”
Well alright then. Barrett suggests you make a large batch of the paste, use a few tablespoons to make the sauce, and freeze the rest for future use (the recipe makes about 2 cups). As we learned on the food network, you can freeze portions of this in ice-cube trays and use them one-at-a-time. My inner Martha loves that time-saver crap.
2 1/2 Thai chilies
1 tbsp cumin seed
2 1/2 tbsp coriander seed
1 tbsp black pepper
1 tbsp kosher salt
1/2 cup cilantro leaves and stems
1/2 cup basil leaves
1/2 cup mint leaves
1/2 tsp turmeric (ginger-ish flavor: warm, bitter, spicy)
2 tsp of galangal, minced (citrus-pine-earthy flavor)
1 tbsp of garlic, minced
1 1/2 tbsp of lemongrass, minced, white part only
4 kaffir lime leaves, minced
1/4 cup lime juice
1/4 cup fish sauce
1/2 cup shallots, minced
1 cup peanut oil
hot coconut milk
- Place all the dried spices (chilies through salt) in a saute pan and toast over medium heat. Once toasted, grind in a spice grinder.
- Blanch and shock (meaning boil for a sec and then plunge into cold water to stop the cooking) the cilantro, basil, and mint in a salted water. Squeeze dry.
- Place all ingredients except oil in blender and puree until smooth.
- While the blender is running, slowy drizzle in oil. Season with salt and pepper.
- Mix a few tablespoons with hot coconut milk until sauce reaches desired consistency.
- Serve with mussels or scallops over risotto or use as a soup base. If you’re looking for a full recipe, swap out the red curry in this mussel recipe for this green one. Bellissimo!
Clearly I will need to try out the Chef’s mussel recipe STAT with Sake naturally to get rowdy. Here is my mussel recipe which incorporates rice in the dish. I serve with a baguette and mesclun salad on side. Unlike RipleyPickles, I am a nerd and tend to photograph my food, see attached picture. -ts
1 large onion
minced 4 stalks lemongrass
white part only, finely minced
1 tablespoon minced garlic
2 cups sushi rice
1 cup white wine
2 cups chicken stock
2 pounds PEI mussels, scrubbed
1/2 bunch parsley, chopped, for garnish
1 lemon, wedged
Kosher salt and freshly ground black pepper to taste
Olive oil to cook
- Lightly coat a large paella pan (dutch oven or large pot will work too) over medium-high heat with olive oil and add onion, lemongrass and garlic and sauté until soft
- Season with salt and pepper. Add rice and sauté, coating thoroughly with the aromatics.
- Deglaze with white wine and reduce by half; add stock and season.
- Stir the rice, check again for flavor.
- Add the mussels, stir again, cover and simmer on low heat, about 25 minutes until rice is cooked through.
- Discard any unopened mussels.
- Squeeze some lemon juice. Serve family style in pan, garnished with chopped parsley and lemon wedges.
The Chef says this sauce is “pretty rowdy with sake too.” I believe everything is pretty rowdy with sake, so I’ll take his word for it. He likes to serve this over jasmine rice.
2 pounds of mussels
1 shallot, minced
2 garlic cloves, minced
1/2 cup white wine
- Saute shallots and garlic in a little oil on medium high heat.
- Add mussels and wine. Cover and cook until all the mussels open.
- With a slotted spoon, spoon out the mussels and serve with Red Curry Sauce.
Red Curry sauce:
1 tablespoon grated ginger
3-4 kaffir lime leaves, chopped
1 teaspoon of fish sauce
2 tablespoons of red curry paste (the more you use, the spicier it will be)
1 can of coconut milk
good amount of chopped cilantro and basil
- Bring coconut milk to a boil and add the rest of the ingredients.
- Simmer and then pour the sauce over the mussels.
This sauce will make you want to tip up your bowl and suck it down. Go ahead. It’s ya birfday.
1 diced onion
celery (2 stalks), diced
1 green bell pepper, diced
Cajun seasoning to taste
1 package Andouille sausage, chopped
2 cans diced tomatoes, drained
1/2 cup shrimp stock (or any seafood stock)
4 pounds mussels
1 package frozen crawfish, thawed and rinsed well
- Saute onions, celery, and green bell pepper. Cook slowly and add a good amount of Cajun seasoning.
- Add sausage. Cook through and add two cans of diced tomatoes.
- Add one beer and shrimp stock.
- Reduce by half and then add a little heavy cream. Add mussels.
- Cover and cook on medium high heat (about 5 minutes). Once the mussels are open pull them out of the liquid.
- Cook liquid down again by half and add crawfish. Warm through and serve with crusty French bread.