Mussels made easy for dinner or a party
Make-ahead broth means a quick meal when you need it
You can make the broth for this easy dish ahead of time, and then all that’s needed is to bring it to a simmer and steam the mussels for under five minutes, writes Jennifer Segal in her new cookbook, Once Upon a Chef: 100 Tested, Perfected and FamilyApproved Recipes (Chronicle/ Raincoast, $39.95).
This user-friendly book is geared toward busy meal providers who also want to give the occasional party.
A blogger who was formerly a restaurant chef and is now a family cook living outside Washington, D.C., Segal has produced a really helpful book of easy, imaginative recipes.
She includes workable fish and seafood dishes, such as salmon with a spicy rub that you grill on a plank, halibut to cook in a pan with cherry tomatoes and garlic, and a creamy smoked salmon spread you can make two days before the party.
Serve these mussels with rice or crusty bread for mopping up the broth.
STEAMED MUSSELS WITH THAI GREEN CURRY BROTH
Serves: 4 Broth:
1 tbsp (15 mL) vegetable oil
1 medium dry shallot, thinly sliced
1 small red bell pepper, finely diced
¼ cup (60 mL) chopped green onions
2 garlic cloves, minced
2 tbsp (30 mL) Thai green curry paste
1 can (14 oz/400 mL) unsweetened coconut milk
½ cup (125 mL) water
2 tbsp (30 mL) fish sauce
1 tbsp (15 mL) packed light brown sugar
Zest (grated rind) and juice of
1 lime (1 tsp/5 mL zest; 2 tbsp/30 mL juice)
1. Heat oil in a large pot over medium heat and cook shallot and bell pepper, stirring frequently, until soft, three to five minutes. Add green onions, garlic and curry paste and cook, continuing to stir, for two minutes more.
2. Add coconut milk, water, fish sauce, brown sugar, lime zest and juice. Bring mixture to a boil, then taste and adjust seasonings.
Mussels:
2 lbs (1 kg) mussels, scrubbed, debearded
3 tbsp (45 mL) chopped fresh coriander
3 tbsp (45 mL) chopped fresh Thai or Italian basil Lime wedges
1. Heat broth to a gentle boil and add mussels. Lower heat, cover pot and cook until all the mussels open, three to four minutes.
2. Stir in coriander and basil. Spoon mussels and broth into bowls and serve with lime wedges.