Mussels are a fantastic adventurous dish because of their delicious flavor, affordability and simple cooking requirements. You can find fresh black mussels for about $5 per pound. This recipe calls for about $12 worth of this sea treasure. When shopping for mussels, make sure they are kept over and under ice, and that their shells are glistening with moisture. Dry shells on the outside are a good indication that the shellfish is bad. Mussels can live out of water for a few days, but they should be kept well-chilled and stored in a breathable environment.
It’s also always recommended to shop for seafood sustainably, by purchasing fish that has been harvested in an eco-friendly manner, using appropriate fishing methods (harpooning, hook and lining, trolling, etc.). A blue MSC label will let you know that your fish is sustainable. Since the seafood that is considered sustainable changes regularly, check the Monterey Bay Aquarium’s Seafood Watch Program app to stay up to date with industry guidelines.
Peak season for mussels is October through March but they can be found year-round thanks to aquaculture. At Baja Shellfish Farm in Ensenada, visitors can learn all about the shellfish farming practices. According to the experts, the long lines create protection and habitat for many fish species. These lines act like a kelp forest, creating protection from predation and a nursery for juvenile fish and invertebrates.
A well-stocked pantry usually inspires the culinary creative process and this recipe is no different. Fling open the door to your pantry and connect with your inner artist. This Black Mussels in Tomato, Coconut Milk & Lemongrass Sauce dish was inspired by Asian-Caribbean flavors. Cooking with a region or specific culture reference in mind can be fun. First, pull out a small can of crushed tomatoes and lite coconut milk. Then grab the fresh lemongrass, cilantro, and a bit of cooked whole wheat pasta. Lastly, pull out the spices from your pantry along with a garlic clove and begin making this flavorful dish!
Ingredients
2 lbs fresh mussels, rinsed and debearded
2 cups crushed tomatoes
½ can or 6 oz of light coconut milk
1 clove crushed garlic
½ cup fresh cilantro, chopped
1 large frond of fresh lemongrass
Pinch of sea salt and black pepper
1 tsp crushed red pepper flake
Olive oil
Directions
To re-create this recipe, first add the olive oil to a large pot and add the garlic. Sauté until fragrant over medium heat.
Next add the tomatoes, coconut milk, lemongrass, red pepper flake, salt, pepper and cilantro, and cook for 3 minutes, covered.
Turn the heat to high and add the mussels. Use a large spoon to mix things up. Cover and cook for 3-4 minutes or until the mussels open.
Finally, add cooked, whole wheat pasta to the pot once the mussels are done. The noodles will absorb the gorgeous sauce and add a bit of flair. Crusty French bread or mini steamed potatoes would be great additions.
Thank you to Chef Stephanie Harris-Uyidi from The Posh Pescetarian for the recipe.
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The original content (article & images) is owned by Paul Johnson. Visit the site here for other interesting stories.
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