FOOD: mussels in an aromatic coconut broth

I can not believe it has taken me this long to make a food post, the ol’ball’n’chain and I are huge foodies.  Rule of thumb when it comes to mussels, they are in season during any month that has the letter “R” in it. So if you have never cooked mussels before, March and April is as good as any time to get your hands dirty!  I have never had a better mussel than one cooked in this Thai inspired recipe.

If you are green to the preparation of edible bivalves, know that you need to remove their “beards” (the stringy threads) and give them a good rinse.  Shells should be closed, give a couple of taps to opened ones - if they are alive they will close and remained opened ones are dead, best to discard the latter.

Mussels in an aromatic coconut broth

3tbs olive oil
5lb fresh mussels - beards removed
2 garlic cloves finely chopped
1/2 cup white wine
14oz can of coconut milk
1 red chili or 1 tsp of chili flakes
2 green onions finely chopped
1/2 cup finely chopped cilantro
sea salt and black pepper

heat olive oil in large pot, add mussels, garlic, green onions and wine. cover with lid and let mussels steam for 3 -4 minutes until they are fully opened.

drain the mussels over a clean pot to catch the liquid and boil to reduce by half. Add the coconut milk, chili and seasonings. bring to a simmer and let bubble for 2 minutes.

add cilantro to mussels and pour broth over top. serve with dipping bread and enjoy.

The following is a modified version taken from Gordon Ramsay’s Fast Food: Recipes from “The F-Word”