Curried Mussel Steam

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.

Screen Shot 2015-05-02 at 6.53.17 AM

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.


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