Thai Mussels
Mussels in a coconut curry broth with plenty of crusty bread for dunking.
To be honest Thai flavors have never really been on my radar until a recent trip to Flex Mussels where I saw the light. I was a little hesitant when the waiter told us their Thai mussels were their most popular...but Phuket, right?
We followed his recommendation & I've never been less disappointed in my life.
Fast forward a month & I'm still daydreaming about these things. So what else to do than jack the flavor profile from their online menu & make my own.
Imitation is the sincerest form of flattery, no?
Don't be like me & let the idea of cooking mussels intimidate you. Not only are they quite impressive to those who don't actually have a clue how exceedingly simple they are to make, but they can be whipped up in less than 20 minutes & are cheap as hell to boot.
Here's what you'll need:
Mussels
Ginger & Garlic (minced)
Broth (chicken or vegetable)
Unsweetened coconut milk
Lemongrass
Red curry paste
Lime juice
Wheat Beer (or white wine, if you prefer)
Chopped Cilantro (optional but recommended) & Crusty Bread (mandatory)
First thing you're going to want to do is clean & debeard your mussels. If that sounds extremely unsettling to you, you're not alone.
The good news is it's not as bad as it sounds. The even better news is that if your mussels are farm raised, you have good chance of not having to "debeard" a damn thing.
Just in case though- Serious Eats gifted us with a foolproof guide.
As far as I can tell, there are really only two real steps in cooking mussels:
1. Concoct a delicious broth.
2. Add your mussels, cover & wait for them to pop open.
Doesn't get much easier than that.
Start by sauteing some chopped ginger & garlic in oil until fragrant, stir in a dollop of both red curry paste and lemongrass, then let that cook together for a minute. Deglaze the pan with about half a bottle of beer and a splash of broth & let it simmer away while the flavors marinate.
Taste & confirm that you're on the right track.
Now it's time for the coconut milk.
I had never cooked with coconut milk so I wasn't sure what to expect. I just dumped in the entire can & didn't regret it one bit. It gave the broth a thick creaminess that you really can't get from heavy cream or anything of the like, so don't skip out!
Add the juice from a lime (or two).
Give the broth another taste & make sure the flavors are to your liking.
I'm usually quite generous when it comes to salt, but when I'm cooking mussels or clams I try to show some restraint. Once they begin to open up, a brine is released which naturally salts your broth and leaves you with very little need for any additional.
A little pepper never hurt anyone though. (Okay, and maybe a little more salt.)
Time for the mussels.
Add them to your broth in one even layer & cover. The best part about cooking mussels is that they tell you when they're done. Once a majority of your mussels pop open (about 6-7 minutes), remove your pan from the heat. Give your covered mussels a shake to help the stragglers along. Remove the stubborn ones that are clamping shut for dear life. Actually it's the exact opposite...this means they were dead on arrival.
Seriously, toss em.
Now crack yourself (another) beer, garnish with some cilantro & and dig in.
Oh & don't forget the buttery, crusty bread. It might actually be the most important part.
Throw an artery-clogging amount of butter in a skillet, add the sliced bread & simmer away until the bottom is crisp. Flip & repeat.
Tip: I've found the best type of bread to use for this is the day old sliced ciabatta or another artisan bread which you can usually get for a fraction of the price.
Yes.
...just yes.
Bottom line is this... go to Flex Mussels.
Eat their ridiculous food. Then come home & make your own.