Mussels Two Ways
by Christina Valagao
Mussels two ways: White Wine & Leek and Coconut Curry.
White Wine & Leek - Ingredients:
- 2lbs mussels, cleaned and debearded
- 2 tbsp butter
- 1 tbsp of extra virgin olive oil
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1 medium leek, sliced (about 1.5 cups)
- 1 ½ cup dry white wine
- Parsley, for garnish
Coconut Curry - Ingredients:
- 2lbs mussels, cleaned and debearded
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 sweet onion, finely diced
- 1 shallot, finely diced
- 2 garlic cloves, minced
- 4 tbsp red curry paste
- 1 can of coconut milk
- 1 cup chicken stock
- 1 stalk lemongrass
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp ginger, grated
- 2 tsp brown sugar
- ½ lime, juiced
- 3 kaffir lime leaves
- 2 green onions, sliced
Method:
- White Wine & Leek Mussels:
1. Heat butter and extra virgin olive oil in a pan with a tight-fitting lid. Add leeks, shallot and garlic and sauté until soft. Add white wine and turn up the heat to burn off the alcohol. Add lemon zest and mussels and turn the heat to medium high and cover the pan with a tight-fitting lid.
2. Shake the pan and watch it closely, once all the mussels are opened (about 7 minutes) remove from heat. Finish with lemon juice and parsley and serve immediately.
- Coconut Curry Mussels:
1. Heat butter and olive oil in a pan and sauté onion, shallot, and garlic until soft. Add red curry paste and toast until fragrant. (3-4 min)
2. Add coconut milk, chicken stock and bring to a boil. Add lemongrass, kefir lime, fish sauce, soy, ginger, sugar and lime juice and leaves. Cover and let simmer for 30 mins. If you are making this in advance, feel free to let simmer for a few hours as the flavours will develop and become more intense.
3. When ready to add the mussels, remove the kefir lime leaves and lemongrass from the curry. Bring the curry up to medium high heat and add your cleaned mussels. Cover with a tight-fitting lid and shake the pan every 1 minute. Do not remove the lid until 5 minutes have passed.
4. Once all the shells have opened, remove from heat, toss in sliced green onions, and serve.
Copyright (c) Christina Valagao 10/2021
1. Heat butter and extra virgin olive oil in a pan with a tight-fitting lid. Add leeks, shallot and garlic and sauté until soft. Add white wine and turn up the heat to burn off the alcohol. Add lemon zest and mussels and turn the heat to medium high and cover the pan with a tight-fitting lid.
2. Shake the pan and watch it closely, once all the mussels are opened (about 7 minutes) remove from heat. Finish with lemon juice and parsley and serve immediately.
- Coconut Curry Mussels:
1. Heat butter and olive oil in a pan and sauté onion, shallot, and garlic until soft. Add red curry paste and toast until fragrant. (3-4 min)
2. Add coconut milk, chicken stock and bring to a boil. Add lemongrass, kefir lime, fish sauce, soy, ginger, sugar and lime juice and leaves. Cover and let simmer for 30 mins. If you are making this in advance, feel free to let simmer for a few hours as the flavours will develop and become more intense.
3. When ready to add the mussels, remove the kefir lime leaves and lemongrass from the curry. Bring the curry up to medium high heat and add your cleaned mussels. Cover with a tight-fitting lid and shake the pan every 1 minute. Do not remove the lid until 5 minutes have passed.
4. Once all the shells have opened, remove from heat, toss in sliced green onions, and serve.
Copyright (c) Christina Valagao 10/2021
