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 theJerry 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
- 3 Tablespoons scallions (diced)
- 1 Tablespoons lemongrass (minced)
- ½ teaspoon red pepper flakes
- ½ scoop white wine
- ½ scoop vegetable broth
- ½ scoop coconut milk
- 1 Tablespoon basil
- Cover and steam 'til opened.
- Serve w/bread. Garnish with cilantro and/or mint.
- 1 fork garlic
- 1 pinch red pepper flakes
- 1 Tablespoon scallions (diced)
- 1 Tablespoon onions (diced)
- 1 fork lemongrass
- ¾ cup white wine
- 1 Tablespoon fish sauce
- Big pinch Basil
- Oil in pan. Handful of mussels.
- Add remaining ingredients. Cook until mussels "pop." Don't burn.
- 1 can coconut milk (unsweetened, 14oz)
- ⅓ cup lime juice (fresh!)
- ⅓ cup dry white wine
- 1½ Tablespoons red curry paste
- 1½ Tablespoons fish sauce
- 1 Tablespoon sugar
- 5 pounds mussels (preferably cultivated; scrubbed well with beards removed)
- 2 cups cilantro sprigs (chopped)
- lime wedges
- 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.