This is my favorite mussels recipe which we will be having as an appetizer tomorrow night at the first of the season cookout to help usher in SUMMERTIME! What's your favorite? Please share <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

5 pounds mussels (preferably cultivated)
3 limes
a 13 1/2-ounce can unsweetened coconut milk
1/3 cup dry white wine
1 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon sugar
2 cups fresh cilantro sprigs


Accompaniment: lime wedges

PreparationScrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop cilantro and toss with mussels.

Serve mussels with lime wedges.

Best wishes to all for a very happy and safe Memorial Day Weekend!

map

I just like them steamed and dipped in melted garlic butter...

OMG OMG OMG! that sounds AWESOME!

I'll definately be doing these this summer.

The only way I don't like mussels is over cooked. I do prefer mussels over steamers/littlenecks, but that really is splitting hairs.

I don't have a recipe for Mussels. I just do them quickly in some preparation that calls for butter, white wine, lemon, garlic, onion.... and if there are herbs and extras, its all good. Steamers/littlenecks I don't gild as a rule. Broth and butter are all I NEED.

Breeze

Hey Breeze...yes they are a big hit and left overs can be served over pasta. Also, when I do the white wine, garlic and butter I also add in lots of shallots...the flavor and smell is outstanding. MMMMMMMMM I'm getting hungry! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

Mussels in white wine and garlic were a big hit in my restaurant, delicious and easy to make. A stick of butter, a cup or so of white wine and copious amounts of chopped garlic. cook covered until the mussels open, serve with italian bread for dipping. Mussels have a limited shelf life so make sure they are fresh and have no smell. Cultivated from prince edwards island are a great quality and need minimal cleaning.

Silverfox,
We just pick them fresh from the beach in front of the house in Southold...
Long Island Mussels are great and bigger than PEI Mussles...
but we do need to clean off the "beards" ourselves...
I can pick a half Bu. in a half hour... they are everywhere!
we have literally thousands in our 130' of waterfront alone...
(and then all the clams (hard & soft shell) & oysters we want in the water, and then there are the Blue Claws also!)...
Wine, Garlic & Butter... with baguette for dipping! doesn't get any better!

we used to have lots of Peconic Bay Scallops too, until the brown tide about 20 years ago...
now they are primarily concentrated in Hallocks Bay in Orient...

Brian, I grew up on the beach and 62 years later am still here. My grandmother used to take my sister and myself down to the water at low tide to pick mussels off the jetties and am in total agreement that those of us lucky enough to have access to wild don't mind the extra work of cleaning them. I was paying $1.00 a lb for my pei's and after a rinse they went from cooler to pot and on the table for $8.99 so it was a sweet thing. Another quick receipe, a pia but good nonetheless. Put a few dozen mussels in the freezer until they start to gape, open them with a clam knife, slice the mussel's muscle (always wanted to say that) like a 1/2 shell clam and top with a mixture of bread crumbs, grated cheese, garlic, oregano and olive oil. Broil briefly until brown. Great appy.

This ones great!!!

Portuguese Mussels
From Impudent Oyster

Mussel Ingredients
6lbs cleaned fresh Outer Beach mussels
1 C chopped parsley
1 lb diced Chourico
4 oz butter
1 oz minced garlic

Diablo Sauce
2 med green onions, chopped
2 med Spanish onions, chopped
3 oz olive oil
1 oz minced garlic
2 C white wine
3 lbs crushed canned plumb tomatoes
1 C V8 juice
½ t crushed red pepper
2 t thyme
2 t basil
2 t oregano
2 bay leves
1 T tomato paste
2 T sugar

Prepare Diablo Sauce (ahead if desired)
Saute peppers & onions in oil till soft. Add garlic & sauté 3-3 min. Add wine & reduce 50%. Add remaining sauce ingredients. Simmer 1 hr. (note: this recipe appears to makes about 2X more Diablo sauce than needed for this recipe???)

Cook mussels
Place 4+ C Diablo sauce in sauce pan with mussels & remaining 4 ingredients. Cover & cook over med-high heat till open. Stir occasionally.

Serve with any great garlic bread.


mike

Oh, my....life is good when there are yummy mussels around! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> I make mine like yours and sometimes add some fennel for a different flavor! I had them that way in Biagi's in Ottawa once and loved the flavor. I'll use leeks too. Depends on what I'm on my mood. Also, these can be done in a pan on the grill! An awesome appetizer w/dunking bread! YUMMA! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Groovin.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

tried these last nite, excellent flavors, will def. do them this way again, thanks for posting !