Under the Sea and Always in Season

Cooking mussels can be intimidating and it doesn't have to be.  Delicious and easy to prepare (not to mention environmentally sustainable and fairly inexpensive) mussels really deserve a place on every home cook's repertoire.

Most mussels are farmed in the US, so they are basically always in season.  The most important thing to look for when purchasing mussels is to look for shells that are intact and firmly closed.  If you do find one in the bunch that is open, give it a firm tap.  If it doesn't close it is dead and should be discarded.  Also discard any cracked mussels.  Once you have done that, wash the mussels well with cold water and remove the beard.  Along the side of the mussel shell, you will feel something that feels like hair.  That is the beard.  To remove it, just give it a firm tug.  Now you are ready to cook.

Preparing mussels can be as simple as bringing some tasty stock or wine to a boil, then adding the mussels, covering and allowing them to steam open.  That's it!  Serve them with some good bread and a salad and you've got an impressive meal.  If you want to get a bit (but not much) more complicated you can make curried mussels.  This is my favorite way to make them. 

Curried Mussels

2 lbs mussels, cleaned and beards removed

1 tablespoon mild vegetable oil such as canola 

4 shallots, chopped

2 cloves garlic, minced

2 red chilies, sliced

1 teaspoon turmeric

1 teaspoon coriander

1 teaspoon cayenne

1/2 teaspoon cumin

zest and juice of 1 lime

1 cup coconut milk (not low fat)

1 tablespoon soy sauce

1 teaspoon fish sauce

Chopped fresh Cilantro to garnish 

Heat the oil in a large saucepan (should be large enough to acomodate the mussels with space left over) over medium heat, then add the shallots, garlic and chiles and saute for a couple of minutes.  Add the spices and lime zest and saute, stirring constantly for 30 seconds, thn add the coconut milk, soy sauce and fish sauce and bring to a boil. 

Once the coconut milk mixture is boiling, add the mussels, stir, cover and lower the heat.  Allow the mussels to steam, shaking the pan occasionally until they open, about 5 minutes.

  

Add the lime juice and the cilantro, transfer the cooked mussels to a serving dish and serve immediately.

Upcoming seafood themed classes at Eurostoves:

Under the Sea, Friday February 24th 7-10 (sold out)

Fish Lover's Favorites, Friday, March 30th, 7-10