Mussel Evening
January 2018/ by Renata
January, Sunday morning, grey German Winter...a brief look through the window...how good that I am not forced to leave the warm and cosy house today. “Armed” with a cup of hot fragrant Jasmine Tea I am making plans for today's dinner. I am expecting guests. Each year in the cold periode I have our traditional mussel evening with a few friends. This time my guests are requested to bring their own mussels, already scrubbed and debearded. Clever, isn't it? I know, it doesn't make me the perfect hostess but...to clean 5-6 kg of mussels it's such a boring and laborious job! I already have three interesting recipes on my mind based on fresh ginger, lemongrass, red chili, coconut-milk...For the past couple of years the Thai kitchen has become my absolute favorite. A true kaleidoscope of colors and fragrances. The only thing I haven't adapted in my own cooking is the high amount of chili the Thais use to season their dishes. I do not see any reason for completely burning my taste buds with chili, while I need them to enjoy all the other delicious flavors the meal offers. But well, other countries, other customs.
Later on this evening:
Recipe for Mussel- Coconut Milk Soup
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Ingredients
2 pounds black mussels, scrubbed, debearded
3 tablespoons peanut oil
4 onions, finely chopped
4 garlic cloves, finely chopped,
1 small piece ginger, finely chopped
2 fresh red chilis, finely chopped
1 stalk lemongrass, finely choppeed
1 teaspoons cumin powder
1 can coconut milk (400 ml)
1 tablespoon fresh lemon juice
2 tablespoons fresh Thai basil, chopped (optional)
2 tablespoons fresh cilantro, chopped
salt/black peppeer
Directions
Heat the peanut oil in a large pot over medium-high heat. Add the onions and cook until softened. Add the garlic/ chilies/lemongrass/ginger and let sizzle for about 30 seconds. Season with cumin, lemon juice, salt and pepper and stir until fragrant, about 1 minute. Add coconut-milk and simmer 5 minutes. Stir in mussels, increase heat, cover and boil until mussels open, about 8-10 minutes (discard any mussels that do not open). Sprinkle with Thai basil and cilantro. Enjoy.
