It’s been way too long since I posted a recipe and I apologize for everyone who’s been waiting anxiously hitting refresh. I was basking in my 15 min of blogger fame from being linked on Robb Wolf’s website. In all seriousness, I’ve been really busy – but I promise I’m going to make a valiant effort to post recipes more often. Here is a really simple recipe for Mussels. Mussels are great because they’re cheap ($5 for 1lb), really easy to make and you feel a bit glamorous eating them. Also, I like the word Mussels because it sounds like Muscles. Here you go:
Ingredients (serves 2)
– 1 lb of mussels – cleaned and de-bearded (google for instructional videos if you don’t know how)
– 1 can of coconut milk
– 1 Tbsp fresh minced ginger
– 1 stalk of lemongrass – cut into 1″ chunks (google if you don’t know how to prep a lemongrass stalk)
– 1 Tbsp garam masala
– 1 Cup stock (fish would be best, but I used chicken and it tasted great)
– 5 shalots – chopped
– 1 Tbsp olive oil
- In a large pot, heat olive oil and add shalots. Saute until shalots are softened.
- Add coconut milk, ginger, lemongrass, stock and garam masala. Stir to mix together.
- Bring to a simmer and then add mussels.
- Cover and let them cook for about 8-10 min or until the mussels have opened up wide.
- Serve in a bowl.
- Make sure you don’t eat the one’s that haven’t opened! That is bad news!
I served it with a Cabbage/Radish/Carrot slaw that my food processor whipped together with a ginger/garlic/olive oil/white wine vinegar dressing – i should post the recipe because it was good! Semi-Primal Husband gave the following testimonial, “Good job on the sauce Summer, these are really good! We need to make this more often.”