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Mussel Recipes

This recipe has Asian accents of coconut milk and curry paste, sold in jars or cans with ethnic ingredients in supermarkets or Asian markets such as Far East Center and International Foods, 116 Woodman Drive.

For a more dramatic Pan-Asian flavor, skip the bay leaf and parsley and use kaffir lime leaves and cilantro. Fresh kaffir lime leaves are sometimes available at Far East Center. Buy a little bag and freeze what you don't use. Frozen is a better choice than dried.

Thai curried mussels in coconut broth
Makes 4 servings

2 tablespoons unsalted butter
1 large shallot, thinly sliced
2 cloves garlic, minced
1 teaspoon sugar
1 tablespoon red curry or green paste
1 can plus 1/2 can unsweetened coconut milk, shaken well before opening *
1/2 cup dry white wine
3 tablespoons lime juice
1 bay leaf
4 pounds black mussels, cleaned
Salt and freshly ground black pepper
1/3 cup chopped flat-leaf parsley

In a large pot, melt the butter. Add the shallot and garlic, then cook about 1 minute, until fragrant. Combine the sugar, curry paste, coconut milk, wine and lime juice and whisk to blend. Stir into the pan, add the bay leaf and simmer for 10 minutes. The dish can be prepared ahead to this point; just remove from the heat and bring back to a simmer when ready to proceed.

Add the mussels, increase the heat to high and cook for 5 minutes. Using potholders, vigorously shake the pan. Check the mussels after 3 minutes; I find mussels are usually opened in just 3 minutes, and when they have opened they are done.

Use a slotted spoon to transfer the mussels to large soup bowls, discarding any mussels that did not open. Bring the sauce back to a boil and simmer until slightly thickened, about 2 or 3 minutes. Season with salt and freshly ground pepper. Ladle the sauce over the mussels and sprinkle with parsley.

* Do not use the sweetened coconut cream used for making drinks.

— Recipe adapted from Quick Simple Food by Susie Quick.

This recipe has been a favorite of mine since sampling similar preparations in Vietnam. It has more complex flavor than the Thai Curried Mussels above, and it is my favorite of these three recipes.

I do suggest a visit to an Asian market such as the Far East Center for specialty ingredients. Not only are the ingredients available, but the prices may be a third of what you will pay at a supermarket. If you can't find what you are looking for, just ask.

Coconut milk steamed mussels with lemongrass and ginger and chiles

Makes 2 main-dish servings
3 stalks fresh lemongrass
1-inch section of fresh ginger, unpeeled
2 teaspoons vegetable oil
1 large shallot, minced
2 Thai bird chiles (or small Serrano chiles), seeded and minced
2 pounds mussels, scrubbed and debearded
1 14-ounce can unsweetened coconut milk
3/4 cup water
2 1/2 tablespoons Asian fish sauce (or soy sauce)
2 tablespoons fresh lime juice
Minced cilantro or shredded Kaffir lime leaves as garnish

Cut off the top of the lemongrass, leaving just 6 inches. Trim off the stem end and peel away the course outer layers. Whack with a cleaver to smash the bulbs. Also lightly smash the ginger.

Heat the oil in a Dutch oven. Add the lemongrass, ginger and shallot and sauté for 3 minutes, until the shallot is tender, but not browned. Add the minced chiles and cook for one minute. Add the coconut milk, water, mussels and 2 1/2 tablespoons fish sauce. Bring to a simmer, cover and cook for 3 to 5 minutes, until the mussels open. Discard any mussels that do not open. Also discard the lemongrass and ginger. Stir in the lime juice. Taste and add more fish sauce or lime juice if desired.

Serve with french bread for dipping.

This recipe, from Rick Rodgers, The Carefree Cook, is a preparation that is favored in Belgium. The mussels are steamed in beer and served with a dipping sauce.

Rodgers specifies a lager beer, but follow your own tastes; just try to avoid bitter beers.

Lager-steamed mussels with mustard dipping sauce

Makes 4 servings

1 cup mayonnaise
2 tablespoons Dijon mustard
2 garlic cloves, crushed through a press
2 tablespoons unsalted butter
2 large leeks, white and pale green parts only, well rinsed and cut into 1/4-inch dice (1 cup)
2 medium celery ribs, cut into 1/4-inch dice
1 medium carrot, peeled and cut into 1/4-inch dice
2 garlic cloves, minced
1 12-ounce bottle lager beer
1/2 cup water
4 pounds cultivated mussels, cleaned
Salt and freshly ground black pepper

To make the sauce, mix the mayonnaise, mustard and garlic. Divide among four small bowls and set aside.

Melt the butter in a large pot such as a Dutch oven. Add the leeks, celery, carrot and garlic. Cover and cook over low heat, stirring once or twice for about 6 minutes. Add the beer and water. Bring to a boil over high heat.

Add the mussels and cover. Cook, shaking the pan occasionally, for about 5 minutes (checking after 3 minutes). When the mussels have opened, they are done.

Using tongs or a slotted spoon, transfer equal portions to four deep bowls, discarding any unopened mussels. Season the liquid with salt and pepper and ladle over the mussels. Serve immediately with the bowls of mustard sauce for dipping.