Friday, September 24, 2010

Kaspar's Curry Mussels - Modified

Kaspar's Curried Mussels - slightly modified
We all modify recipes, do with what we have, alter the spices, ingredients at will. This one, is spectacular on it's own. I just didn't have all the right stuff at the time and I wanted an additional green pepper kick. In California, Penn Cove Mussels are available at Costco. Got to love that. The real treat was I got to share it with one of my dear loves. That's what makes cooking special. My modifications added.

1 1/2 lb fresh mussels
3/4 c dry white wine (used chardonnay)... a little for the pot/a little for the cook
1 lg shallot finely chopped --- used 1/4 c finely diced red onion
2 garlic cloves chopped -- used 3
2 tsp curry powder -- used Spice Hunters No Salt Curry
1 stalk lemongrass -- cut into 2" lengths, outer leaves peeled
5 fresh kaffir lime leaves -- couldn't find so used 1 - 2 Tbl sp julienned lime zest (no pithe white)
2 thai chili split w/seeds removed - I added this, wanted a little green kick
3/4 c coconut milk --- used lite

Clean and debeard mussels
Combine shallots, garlic, chilis in a little olive oil, let it sweat and become soft - don't brown
Add curry powder, lemon grass, lime, wine and coconut milk, bring to boil.
Simmer over moderately high heat, add mussels and cook until all are opend (about 5 min) don't overcook.

For finish
With slotted spoon place mussels in indiv serving bowls, ladle broth top with.
2 green onions finely sliced
2 tbl fresh cilantro
Black ground pepper to taste

Origin Credit: Real Food, Spring 2010 Metropolitian Market Real Foods Recipe


  1. It sounds like Santa Cruz - Thai fusion and looks totally delicious! Kaffir lime leaves are hard to find. I'd love to play with them in a soup someday.

  2. I really like to cool tang and the salty sea combination of these mussels.


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