Mussels are one of my favourite meals, mostly because when they’re done you’re left with so much sauce and all you can do is use bread as a vehicle for the sauce. And really, bread and sauce: what’s not to love? Another awesome thing about mussels is that they are ridiculously easy, and people tend to be impressed with them. Lastly, they are so so cheap. Like, $2 a pound cheap. I support mussels.
On Saturday, Ashley, Alice and I made these awesome curried mussels, again from the Pan Chancho cookbook. Alice and I are apparently not beer connoisseurs, as it took us a really long time in the LCBO to realize that India Pale Ale is just a type of beer, rather than a type of beer specifically originating from India. Anyway, we settled on St. Peter’s, not surprisingly because the bottle was pretty awesome. Luckily, it’s also really good, since we bought bottles to drink while cooking.
• 7 tablespoons butter
• 4 cups chopped scallions
• 12 cloves garlic (more garlic than the recipe called for…)
• 6 tablespoons minced fresh ginger
• 6 minced Thai chilis
• ¼ teaspoon turmeric
• 2 tablespoons ground coriander seed
• ¼ teaspoon chili powder
• ½ teaspoon salt
• 2 cups pale ale
• 4 pounds mussels, debearded
• ½ cup chopped fresh cilantro
• 2 limes
Debearding the mussels is the worst part, but it isn’t actually that bad. Melt the butter in a saucepan, and add the scallions, garlic, ginger, chilies, turmeric, coriander, chili powder and salt. Heat the mixture and then add the beer and bring it to a boil. Boil for 6 to 8 minutes to reduce and then add the mussels and cover. Let the mussels sit, covered for about five minutes, then open the top and stir for a bit, making sure they’re all open. Add the coriander, and juice the limes.
We found that these were a bit bitter, but all in all very good. Plus, we ate a loaf (a round?) of focaccia with it, and then followed it up with a pudding cake.