The ocean was not kind to us this week. There were 18-20 foot swells in Bodega Bay and Ft. Bragg for most of the week and the poor little boats could not get out. There was supposed to be a craaaaazy rain storm tonight, but thankfully we are still dry in the North Bay. If it had rained, the oyster and mussel farms would be shut down and then we would have NO FISH PART TWO! That would be a nightmare. Yuck.
We are so very lucky to have delicious mussels from Cove Mussel Company. I have been able to spend some time with owner Scott Zahl and his girlfriend Patti. They are such lovely people. I am posting my recipe for Thai Red Curry Mussels below along with links to a profile on Cove Mussel Co., past recipes, and a past Mussel Week Wrap-up.
Thai Red Curry Mussels
I am curry-obsessed. I have had a different kind of curry every day for the last 8 days. It might be time for an intervention, but first I will make this recipe again.
2 lbs mussels, washed and bearded (These mussels are VERY easy to beard. A good video tutorial is found here. I disagree with her on one point. If a mussel is open, tap it lightly & give it a couple of minutes to close. If it stays open, then throw it out.)
2 shallots, chopped
3 garlic cloves, coarsely chopped
1 Tbsp Thai red curry paste (Go with 2 Tbsp if you like things a little bit spicy. I always do.)
1 can unsweetened coconut milk
2 Tbsp fish sauce
2 tsp light brown sugar
Juice of 1 lime
1 Tbsp corn or peanut oil
1 handful of torn Thai basil (Regular basil works in a pinch.)
2 Tbsp chopped cilantro leaves and stems
Steamed rice for serving
1. In a blender, combine the shallots, garlic, and curry paste with 1/8 cup water and blend until smooth.
2. In a bowl, combine the coconut milk, fish sauce, lime juice, and brown sugar. Stir until the sugar is dissolved.
3. In a large pot with a lid over medium heat, warm the oil. Add the curry base and cook, stirring constantly, until the mixture is fragrant. This should take about 30 seconds.
4. Stir in the coconut milk mixture and bring to a boil. Allow the sauce to simmer, uncovered, for two minutes.
5. Add the cleaned mussels to the sauce and cover, cooking for five to eight minutes, or until the mussels have opened. If there are many mussels that have not opened, replace the lid and keep cooking until more mussels open.
5. Serve over rice and sprinkle with basil and cilantro.
Lots of wonderful recipes and additional information found below!