There are (at least) 3 variations of “thai mussels” in the Five Spice library, each reported here.
When I was a kid, my uncle Bernie took me and his son to hand-line fish off a long pier in Coney Island—the pier eventually burned down. While checking my bobber below, I noticed black crustaceans clinging to the
Jerry W
lower parts of the pier. My uncle told me they were mussels, and I asked if you could eat them. I don’t think he had a bigoted bone in him, and we lived in the Italian and Jewish section of Brooklyn called Bensonhurst, but my uncle replied. “No, you can’t eat them — Italians eat them, but you can’t eat them.” And many years later, his son turned me on to what are called “the poor man’s oyster.”
Mussels with Lemongrass and Coconut
Ingredients
- 3 Tablespoons diced scallion
- 1 Tablespoon minced lemongrass
- 1/2 teaspoon red pepperflakes
- 1/2 scoop white wine
- 1/2 scoop veggie broth
- 1/2 scoop coconut milk
- 1 Tablespoon basil
Instructions
- Cover and steam til opened
- Serve with bread. Garnish with cilantro and/or mint.
Recipe Card
Thai Steamed Mussels with Lemongrass, Basil, and White Wine
Ingredients and Instructions
- Oil in pan
- Handful of mussels (on order)
- fork garlic
- very small pinch red pepper flakes
- Tablespoon diced scallions
- Tablespoon diced onions
- fork lemongrass
- 3/4 cup white wine
- Tablespoon fish sauce
- Big pinch basil
- Cook until mussels *pop*
- Don’t burn
Recipe Card
Thai Mussels
Introduction
“You could accompany the mussels with rice made with our goof-proof method. Cook the rice just like pasta, in a big pot of salted, boiling water. Usually 15 minutes does it. Drain well, cover with a paper towel to absorb excess moisture, fluff and serve. I’d also put a pile
– Jerry’s Notes
of mint leaves out along with the lime wedges. They help cool down the curry’s heat. Serves 4 as a main course, 6 as a first course.”
Ingredients
- 1 14-ounce can unsweetened coconut milk
- 1/3 cup fresh lime juice
- 1/3 cup dry white wine
- 1 1/2 tablespoons Thai red curry paste
- 1 1/2 tablespoons minced garlic
- 1 tablespoon Asian fish sauce
- 1 tablespoon sugar
- 5 pounds mussels, preferably cultivated, scrubbed well and beards removed
- 2 cups chopped fresh cilantro sprigs
- lime wedges.
Instructions
Combine coconut milk, lime juice, wine, curry paste, garlic, fish sauce, and sugar in a 6- to 8-quart wide pot and bring to a boil over high heat. Cover and boil, stirring occasionally, for 2 minutes. Add mussels and toss to combine. Cover pot and cook, stirring occasionally, until mussels just open wide, about 6 minutes. Discard any unopened mussels. Just before serving, toss mussels with cilantro. Serve with lime wedges.