Mussels, Red Curry style

After some experimentation, we've figured out how to get a deeply favoured sauce without overcooking the mussels.  (In case you didn't know, over-cooked mussels taste like ocean-flavoured chewing gum... ewwww!)

Ok - make the sauce first:

1 large can ground tomatoes
2 Tbsp hot curry paste (we like Patak's)
1 finely diced onion
2 crushed garlic cloves
1/4 cup white wine vinegar
1/4 cup sugar
hot chili flakes to taste
2 limes, zest and juice
large bunch cilantro

Saute the onion and curry paste in a little olive oil.  Add the garlic and continue for 1 minute (don't let the garlic burn).  Add in the vinegar, sugar, chili flakes, and stir.  When blended, add the tomatoes.  Simmer until deeply flavored, perhaps an hour, stirring occasionally.  Season with salt, pepper, lime juice and zest.   Chop and reserve the cilantro, you'll be using that after the mussels are cooked.  At this stage, the sauce can be refrigerated for later, or another day.  Will keep 3 or 4 days tightly sealed in the fridge.

The Mussels

Buy mussels the day you want to cook them.  Dump them in a colander and stream cold water over them, rinsing away any sand or grit.  Check each mussel carefully.  If it is broken, toss it.  If it is open, and doesn't close when you tap it, toss it.  If it's got a bit of string along the hinge (called the beard), just pull that off.  If you're not sure if a mussel is ok, toss it.  When in doubt throw it out.  In a two pound bag, its not unusual to toss five or six.

In a large pot with a lid, place 1 cup of white wine.  Bring to a vigorous boil.  Add 1/2 cup of the curry sauce. Have the remainder of the curry sauce already reheated, and warm bowls ready for serving.  Dump the cleaned mussels, still in their shells, into the pot and cover tightly.

After five minutes, the mussels should all be opened and fragrant.

NOTE: any mussels that have not opened should be Tossed!  

Serve immediately in warmed bowls with the curry sauce on top.  Sprinkle liberally with the chopped cilantro.  Serve with lime wedges and slices of crusty bread.

Try it yourself and we bet you will say...

I would make that again!