Friday, March 20, 2009

Thai Inspired Mussels



As much as I love cooking, eating out is a real treat. Of course it is lovely to have someone else prepare a wonderful meal for me, but it also reminds me of an artist visiting an art museum. It provides inspiration and insight into new techniques and flavor combinations that I would have never come up with on my own.

We recently had the pleasure of dining at the most excellent Abba Restaurant in Orleans. If you're in the neighborhood, I highly recommend it.

The chef, Erez Pinhas, combines the Pan-Mediterranean flavors of his native Israel with elements of Thai cuisine in a fusion that is sophisticated and unique. Our whole meal was simply sublime, but one appetizer was especially tempting to try at home.

Pinhas made a dish of Thai steamed mussels with green peppers, coconut and basil cooked in curry and coconut milk broth. Total yum in every bite, with tender mussels and a spicy sweet broth.



When I tried to recreate the dish, I substituted red peppers for green peppers because I like them better, and I played with the sauce until it tasted just right. (I find it's better to start with less and add more with flavorful ingredients like curry paste and fish sauce when you're working without a recipe.)

I was thrilled with the results on my first try! This recipe only takes about 15 to 20 minutes from start to finish. It's a one pot meal that's elegant enough to serve to company.



I’ve made it twice so far and our oldest daughter Jess also made it for dinner for two of her best girlfriends. They loved it so much they wanted the recipe too. So Ryan and Kelly, this one’s for you.

When I make it, I use fresh pineapple, sliced like this:



Jess made it with canned pineapple because that’s what she had and she said that it was still very good. Add a salad and some nice crusty bread and this "appetizer" becomes an easy main course.

Thai Inspired Mussels
Serves 2 as a main course or 4 as an appetizer

2 tablespoons olive oil
1 dozen fresh basil leaves
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 cup red bell pepper slices, julienne size
1/2 teaspoon red curry paste
1 (14 ounce) can of lite coconut milk
1/2 teaspoon fish sauce
1/2 teaspoon salt
3/4 cup fresh pineapple, sliced into matchsticks
2 pounds mussels, scrubbed with beards removed

Heat olive oil in heavy Dutch oven over medium low heat. Fry basil in oil until crisp, turning once (about 2 minutes per side). Drain on paper towel. Add garlic and ginger and red pepper slices and cook over medium low heat for 3 minutes, until crisp tender.

Add red curry paste to Dutch oven and stir with a whisk until evenly spread out in bottom of the pan. Pour coconut milk into pan. Add fish sauce and salt and whisk until well blended. Return fried basil to pan and bring to a bubbling simmer over medium heat. Add mussels and cook until mussels all are open, about 5 minutes.

For a printable recipe click here

10 comments:

noble pig said...

I love mussels as well. This sounds like a lovely verson with the peppers!

Michele said...

Mussels and curry...who would have known that two such strong flavors would go together so well. I'll try your recipe when the pasta king goes on his next business trip. :)

Dawn said...

I love thai mussels. I have had them before while in nyc. I could never make this at home; hubby hates curry and mussels, both with a passion! LOL

Heather said...

yum!! those mussels sound delicious. mussels are one of nick and my favorite appetizers to order. they're so tasty :)

Peef said...

Oh, gosh. You've hit on one of my favorites. I usually do a Thai red curry with mussels -- but this sounds like a delicious variation.

Can I come over for a slurp of these??

The Diva on a Diet said...

I've left a little something for you on my blog today. :)

Have a delicious weekend!

Foodycat said...

Very nice! The Belgian mussel place in Sydney that we used to go to had a Thai-style dish on the menu. The flavours go together so well!

Laurie said...

Well, Michele and Dawn, you've just come up with another great thing about eating out - you can order anything you want regardless of whether your sweetie likes it too.

Debinhawaii said...

Yum! I love mussels and curry and this looks incredible with the Thai flavors. Getting inspired by or recreating a great restaurant meal is so much fun!

Elra said...

How delicious, I love mussel, but never made it Asian style. Looks great.
Cheers,
elra