recipes: 4 lbs cleaned and alive east coast mussels 1 tsp olive oil 2 cloves garlic smashed skin on 1/2 cup good white wine 3-4 sprigs of thyme 1 bay leaf 1 tbsp butter 2 tbsp chopped parsley,tarragon and chives 1/4 cup tomato concasse(chopped tomato skinned and seeded) fresh ground pepper
method: 1. Preheat a large deep sauté pan on wide soup pot with a lid. get the pot hot. 2. Add the oil and garlic to the pot and toast the garlic until a light brown then add the wine, bay leaf and thyme. 3. Reduce by half then add the mussels and cover with a lid. steam the mussels until the open approx 4mins 4. Add the herbs, tomato and butter, warm through and incorporate the butter 5. Serve in a large bowl with frites, good crusty bread and the rest of the wine.
Thai Curry Mussels
4 lbs mussels 2 tsp olive oil 1 garlic clove minced 3 eschallots finely sliced 1/4 cup of wine 1 stalk of lemon grass bulb smashed and chopped in half 1/2 thai chili finely sliced 1 tsp yellow curry powder or paste 1 leek white part only julienned 1/2 red bell pepper julienned 1/2 yellow pepper julienned 1 carrot julienned 1/4 cup coriander roughly chopped 1/4 cup green onions finely sliced 1/4 cup picked and torn thai(or regular) basil 1/2 lime 1 tbsp honey 1 can coconut milk
1. Add the oil, garlic and shallots to a wide round pot on med heat sweat until they are soft then add the, curry, lemon grass and half the coriander and and thai chili, toast out for about 10 sec. 2. Add the wine and mussels to the pot and cover with a lid steam for about 4 minutes until the mussels open. 3. Strain the mussels in a colander and bowl reserving the mussel liqueur and lemon grass then cover the mussels in the bowl with cling film to keep warm 4. Using the same pot add the coconut milk, mussel liqueur and honey and reduce by half 5 Sdd all the julienned garnish (the peppers, carrot,leek etc the rest of the herbs and green onion) 6. Add back in the mussels and toss around squeeze in the lime and serve