Well… I got my new Point & Shoot camera, a Canon S120.
After my bad Lumix went belly-up in a simple puff of steam, my new camera was put to it’s first test via steamed curried mussels. It took picture after picture and it just said… ‘ooh, stretch my shutter’.
I love mussels. We usually make them the traditional method, with white wine, scallions, broth, etc.
I felt like something a little zippier. The Slanted Door cookbook has a wonderful looking curried mussel recipe. I looked at the long list of ingredients (and the clock) and decided to make my own. Making your own curry from scratch isn’t hard… yes, it’s a lot of ingredients and prep, but mostly just chopping, grinding, and simmering. That being said, I find opening a can of Thai curry paste that has all the ‘stuff’ to be very easy and delicious. I like the Maesri brand Panang red curry paste.
Ironically I still added a lot of ‘stuff’ to it. I started off by sautéing chopped onion, garlic, and ginger while my husband cleaned the mussels (my hero). Then I put the whole can of curry paste in my large wok with the sautéed onions. I added a can of coconut milk + 1 c. chicken broth. Then I added some kaffir lime leaf (I keep in a bag frozen in the freezer), 1 lemongrass stalk, chopped into 6 large pieces (I also keep in the freezer), 1 c. grape tomatoes cut in half, and a 1/2 bunch chopped cilantro. I squeeze 2 limes into the broth to bring the balance out. I tasted it and it was spicy deliciousness.
You don’t have to put all the additives in… but I had them available, and they add a brightness to the broth. If you don’t like it hot cut back on the curry paste and keep the remainder in a jar in the refrigerator for another use.
By the time the curry broth had come to a full simmer for several minutes, the mussels were ready to take a warm bath. Oh, my. What a great dish. We couldn’t stop eating them. Absolutely delicious and wonderfully flavorful.