SESAME CUCUMBER SALAD
TOFU PAD THAI
SPCIY RED CURRY MUSSELS
I am very excited about dinner tonight because today we stopped at the farmers market to pick up some fresh PEI mussels. They were the main inspiration behind this flavor packed menu. Right away my mind went to two of my favorite restaurants to order mussels from, and I created my own hybrid of the two.
What you'll need:
- Mussels, prepped and cleaned.
- A can of coconut milk with meat - found usually in Asian section.
- Good white wine - we used a Sauv Blanc and it was perfect.
- Chopped cilantro, to cook with and to garnish.
- Sliced jalapeño and thai asian peppers - if you're not a fan of spicy, mince it instead.
- Lots of sliced garlic.
- Thinly sliced shallot.
- Thai red curry paste.
- Minced ginger - for convenience I've used the pre minced kind that come in a tube by the herbs usually.
- A couple dashes of fish sauce.
- Half stick of butter.
- Fresh lime, for juicing and for garnish.
Melt the butter in a large pan over medium high heat and add garlic, peppers, shallot, and ginger. Let soften for several minutes and then add 2-3 teaspoons of red curry paste. Stir around until fragrant. Add about 1 cup of white wine and simmer gently for a couple minutes before adding the coconut. Because the can of coconut also has the pulp along with the milk, it separates into solid and liquid. Don't be alarmed if it looks inedible, its creamy and delicious. Slowly dump the whole can into the pan and gently stir it together. Once it looks fully incorporated, pink and creamy, add the lime juice and fish sauce. Let simmer for a couple more minutes, then you're about ready for the good stuff. Give a taste check and adjust flavors if needed. Gently add your squeaky clean mussels to the pan and cover for 4-6 minutes until they are open and easily pull away from the shell. Discard any that didn't open. (All of ours did - score!)