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            Years ago, Dan & I would frequent the Rude Native restaurant when it was in Hamilton and this is the reason we loved it most!  Although, this isn't their recipe...it's as close to it as we could get!  The one highlight of this meal is dipping your fresh bread into the curried sauce they are cooked in....delicious!

            You can use this as a main meal or as an appetizer for a bunch of people.  We prefer it as a main meal with salad.  This is what we had last night (yes...on my diet...hahaha) and it was completely scrumptious!  It's so easy to prepare and you can make it as hot/spicy or mild as you personally like.

Preparing the Mussels
After you've brought your mussels home from the store, it's important that you de-beard and wash them.  Make sure that each and every mussel is completely closed at this stage.  De-bearding is just pulling the hair-like fibers off that are in the seam of the shell.  When you are washing them, tap on the shell with a knife and if it closes on it's own, it's safe to eat.  Discard the mussels which don't close and any with cracks or holes.  Now, there may be a lapse between preparation of the mussels and dropping them into the pot....just keep cold water on them and they'll be fine.  If any are open (which were closed previously) when you begin to put them in the pot, they'll be fine. 
After cooking, don't eat the mussels that didn't open.

Ingredients
2-3 lbs of mussels
2 cans of coconut milk (don't scrimp and use the "light"...just not the same)
2-4 Tbsp curry paste (we use Thai Kitchen Red Curry Paste)
1 Tbsp fish sauce
1 Tbsp sugar
Chopped Cilantro
Lemon slices
Fresh Bread

        Bring the coconut milk and curry paste to a boil in a large pot.  Smushing (great word!) the red curry paste against the sides of the pot with a wooden spoon will break it up to help it blend.  You can add as much or as little as you like of the paste.  It will define the "heat" of the dish.

        Add the fish sauce and sugar after the curry paste has blended into the milk.

        Add the mussels all at once and stir them into the coconut milk mixture.  Cover the pot and let them steam/cook in there, stirring and checking them a few times.  They should only take about 5 minutes for the shells to open up and cook.

        Serve on a platter or do what we do and throw the pot on the table on a cutting board and be sure and have a refuse bowl on hand for the shells.  Dip your french bread into the Curry Sauce and enjoy your mussels!

Yum!!

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PRINTABLE RECIPE

Yummmmmy! Thank you so very much for linking up to Frugal Days, Sustainable Ways:) It is my sincere hope that you will continue to make Frugal Days, Sustainable Ways a part of your Wednesdays! Keep the great posts comin':)
Blessings,
Andrea
www.frugallysustainable.com

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