get some mussels!

This post was originally written almost a year ago today.  When transferring over all the content from my site…it somehow got lost in the shuffle.  With a little searchin’ I was able to pull it up from my archives (thankfully), which are saved on my own computer.  I was so happy because I really wanted to share this with all of you.  Sidenote: I had a huge craving for these the other day, so I decided to make up a new recipe to accompany the original one.  You will find both of these recipes below.  They couldn’t be more opposite, but are both tasty in their own way.  Enjoy!

April 25, 2010 – A couple weeks ago, I took my class on a field trip downtown Toronto, to the St. Lawrence Market.  While we strolled through the aisles talking to vendors and purchasing fine goods, I realized that it was time to expand my weekly menu even further.  As I mentioned in a previous post, eating Paleo has already introduced me to new foods that I probably would have never gravitated towards, however I told myself it’s time to get even more adventurous.  Why not?  The worst is that I may not particularly take to a certain food all that much. But how will I know if I never try it?  This commitment came to be as we were surrounded by fresh meats, vegetables, fruits, fish and seafood, all which were giving me inspiration for future recipes as we continued on our visit.  Why not try at least one new food item every week I thought?

I had never been a huge fan of seafood/shellfish, for fear that I was deathly allergic (don’t laugh…I am serious, this was a legitimate concern for me…weird I know!). Although, this was proven wrong and unwarranted when I first tried mussels, lobster and shrimp….only about a year ago.  I have grown to actually love restaurant-prepared mussels, but have until now (about a year ago), had never cooked them at home.  When visiting the market, I took the above photo of the fresh mussels in their pool of ice water.  While looking back on my photos from that day, I could hear my dear friend and co-worker Susie saying in my ear, “you should try making them at home- they are super easy, fast and just lovely.”  Her go-to stop for fresh fish and seafood is Diana’s Seafood, in Scarborough.  (they are only $ 3.99 for a 2 lb bag!)  Check it out if you get a chance, it is fabulous there!  She has been saying this for months now during our lunchtime staff room chats, but I finally decided… yes I can do this, now is the time!  Here we go…

Serves 2-4 (depending on whether it is a main or side dish – usually gauge about 1 lb minimum/person)

Curried Coconut Mussels

Ingredients

  • 2 lbs fresh mussels- cleaned and debearded
  • 1/4 cup water
  • 1/4 cup olive oil
  • 1/4 cup white wine *ISH (optional)
  • 1 medium white onion- finely chopped (sweet)
  • 1/2 can crushed tomatoes (organic- no sodium added)
  • 4 cloves fresh garlic- crushed
  • ½ -1 lemon freshly squeezed juice (can use some zest too if you wish)
  • 4 tbsp curry powder 
  • 1 tbsp ground chipotle chilies
  • fresh cilantro- chopped finely – to garnish
  • sea salt and fresh ground pepper

Prep

  • put mussels in a colander and wash thoroughly (debeard if needed)
  • if you notice any that are already opened- discard
  • begin by sauteing crushed garlic and onion in olive oil on medium to high heat for 5-10 minutes
  • add in water, fresh lemon juice and white wine and bring to a boil
  • pour in the mussels, cover with a lid and reduce heat to medium
  • let steam for 5-7 (you will know they are finished when they open up- do not overcook)
  • remove and set aside (discard any that are not opened)
  • with juices that are left, add in crushed tomatoes, coconut milk, curry powder, ground chipotle chilies and fresh cilantro
  • heat and stir thoroughly for 3-5 minutes on medium to high heat
  • then pour cooked mussels back in with the saucy broth and toss
  • plate and garnish with more cilantro if desired
  • serve with side salad
  • enjoy!

Garlicky Mussels

Ingredients

  • 2 lbs fresh mussels- cleaned and debearded
  • olive or coconut oil – for sauteing
  • 2 1/2 cups of broth – homemade or store-bought
  • 1/2 cup white wine *ISH (optional)
  • 1 lemon freshly squeezed juice (can use some zest too if you wish)
  • 1 large white onion – thinly sliced
  • 1 package of white mushroom – thinly sliced
  • 10 cloves of garlic – chopped
  • 2 handfuls of baby spinach
  • 1 handful fresh basil – chopped
  • 1 1/2 tsp dried herb mix
  • a dash or two of dried chili flakes (optional)
  • sea salt and pepper

Prep

  • put mussels in a colander and wash thoroughly (debeard if needed)
  • if you notice any that are already opened- discard
  • in a frying pan, begin by sauteing chopped garlic, onion and mushrooms in olive oil on medium to high heat for 10-15 minutes
  • when this is done to your liking, add in spinach and saute for another few minutes 
  • next, transfer sauteed veggies into a deeper dutch oven (Le Creuset)
  • add in broth, white wine and freshly squeezed lemon juice – stir together
  • then, add in some freshly chopped basil, the dried herbs, chili flakes, sea salt and pepper
  • stir everything together and bring to a boil
  • pour in the mussels, cover with a lid and reduce heat to medium
  • let steam for 5-7 (you will know they are finished when they open up- do not overcook)
  • plate the opened mussels and discard any that are still closed
  • take a minute to taste the broth to see if you need to add in any additional spices
  • finally, pour broth over plated mussels
  • garnish with fresh parsley if desired
  • serve with side salad
  • enjoy!

Note: as you can see the procedures for both recipes are very similar, with only couple additional steps.  These small changes in the order that I do things varies slightly depending on what type of broth I am making!

“Wow!  Susie you were so right! So so pleased with the end product!!!  Honestly, the easiest thing to make….and turned out wicked!  Plate lickin’ good!  We have another 2 lbs waiting in the fridge for tomorrow or the next day to gobble up!  I will experiment and see if I can come up with another broth/sauce to accompany them or perhaps give Susie’s special marinara sauce that she swears by a go!”

About Cindy
Living life and eating paleo styles. Thrive on helping people become more healthy and in tune with their body. Enjoy creating recipes that are made with LOVE.

Comments

  1. JB says:

    These lOok great. I can’t wait to try them. How much coconut milk did you use in the first recipe?

  2. belinda says:

    Right – Coconut milk not listed in ingredients.

    ?

    • Cindy says:

      Hi there! YES…coconut milk should indeed be in the ingredients list. I believe this recipe calls for 3/4 can of coconut milk. I will make the changes now!! THANKS for noticing the error.

Speak Your Mind

*

Switch to our mobile site