Special Recipes

Ingredients

2 1/2 lb mussels

2 tablespoons unsalted butter

1 tablespoon olive oil

1 sweet onion, diced

2 garlic cloves, minced

1 tablespoon fresh ginger, minced

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoon red curry paste

1 can full-fat coconut milk

1/4 cup chicken or seafood stock

2 green onions, sliced

handful cilantro, chopped

baguettes for serving

Method

1. Keep the mussels refrigerated until you’re ready to use then place them in a large bowl of ice water. Scrub the outside of the mussels and remove the string by using a paper towel to pull it out. Make sure to discard any mussels that have opened already and leave the rest in the ice water.
2. Heat a large skillet or wok over medium heat and ad the butter and olive oil. Once it’s melted, stir in the onions, garlic, ginger, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir in the coconut milk and stock, stirring until smooth. Bring this picture to a simmer, and continue to stir. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5-6 minutes. Garnish with sliced green onions and cilantro. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguettes.