Sweet and mild, freshwater and/or marine, mussels are an excellent source of Selenium and B12 as well as Zinc and Folate. Easy to prepare. I like them oh so very much.
- 2tb fat – Olive oil, ghee, et al. Whatever is your jam.
- 2tb minced shallot
- 2tb minced garlic
- 2tb curry powder – I use Madras
- 1 14-oz can coconut milk – unsweetened!
- 1c white wine – I’ve tried different whites and keep coming back to a nice dry Chardonnay as the flavour doesn’t shift during the steaming process. Remember! If you won’t drink it? Don’t cook with it. No wine in the house? Use stock!
- 2tb lemon juice
- Herbs! A torn handful of cilantro, basil, parsley – one or a combo. 1-2 bay leaves. Any of these are wonderful.
- 2lb black mussels – scrub really well and take off the beard. Any that may be open or broken – toss.
- 1/2lb fresh shrimp – peeled, deveined
- Note: If for some reason you find the sauce a bit acidic for your taste add a little coconut sugar to balance that out. In addition, if you’re doing dairy, half coconut milk and half cream is a good trick as that will smooth the flavours as well. Taste and play!
Heat your fat in a large pot and add your garlic, shallot, curry powder. Stir around until the mix becomes nice and fragrant, about a minute.
Add herbs, coconut milk, wine, lemon juice. Simmer for about 10-15 minutes.
Turn the heat up and add your mussels. Cover the pot and boil until all the mussels are open. Usually that takes about 5 minutes. If any do not open – toss them.
Divide the mussels between bowls. Keep the heat on the pot on the stove and add your shrimp, cooking until just pink. Add to the mussels.
Reduce the sauce so it’s a bit thick. About 5 minutes. Add salt and pepper to taste.
Pour over the mussels and shrimp. If you used bay leaves, remove them. If you used fresh herbs then tear up another handful, or chop them up pretty, and sprinkle over the top.
Any sauce that’s left over keep in the fridge and use within a few days. It’s amazing over scallops, any sort of mild fish fillet, another round of shrimp.