Thai Mussels

Mussels look like a dish only seasoned chef’s can prepare, but really if you can boil water, you are already half way there.  What could be better than sitting at the kitchen table eating fresh steamed mussels and sopping up the flavorful broth with fresh toasted bread; and a nice glass of wine; that is exactly what my husband and I did this past Friday.  I wanted to do something other than the traditional white wine and butter sauce so I figured why not add an Asian flair. The sauce was bold and spicy, and the additional flavor the coconut milk and Thai curry paste gave allowed me to use less butter and make a bit healthier than normal. I will warn you though; it was full of garlic so it may not be the perfect recipe for a first date, or well any date prior to marriage.

10 cloves garlic

3 Tablespoons chopped ginger

2 shallots

1 leek

3 Tablespoons butter

3 Tablespoons Soy Sauce

¾ Cup White Wine

1 Cup Chicken Stock

1 1/4 Cup Lite Coconut Milk

1 Tsp Siracha (more if you like it extra spicy)

2lbs Mussels (rinse with cold water)

Toasted bread for dipping (I used roasted garlic sour dough)

Chop garlic, ginger, shallot and leek, sauté with butter, 3-5 minutes. Add white wine and cook for 1 minute. Add the remaining liquid and bring to a boil. Add mussels and cook 4-5 minutes, until mussels are open. (If any do not open discard as they are no good)

Consider pairing it with a nice greens salad with avocado, snow peas, and a peanut dressing!

Peanut Dressing

3 Tablespoons Peanut Butter

3 Tablespoons White Wine Vinegar

Juice of 1 Lime

1 Tablespoon brown Sugar

Whisk all ingredients together. Add additional vinegar or some vegetable oil if it needs to be thinned out.