Cockles and Mussels

I don't exactly know what a cockle is, but do cook freqently with mussels. Typically when mussels come to mind, they are prepared in a white wine based sauce with a bouquet garnis, chopped garlic and some tomatoes. While I love mostly anything in the mollusc family, I also love curry. What better way to marry the two and curry-ize one of my favorite molluscs. This is a quick, easy, inexpensive yet gourmet meal for a weeknight or for that matter, any night. All the different colors make it visually appealing, too.


Curry Mussels
2 lbs of mussels, debearded
garlic cloves, lots of them!
finely chopped onion
finely chopped cilantro
diced tomato
red curry paste
1 can coconut milk
1 cup chicken broth
2 tbspn olive oil
lime wedges
crusty french bread
Serves 2 hungry people (with leftovers)

Clean and debeard mussels. Make sure to discard any open ones as there is a strong possibility you'll get ill from eating them if you don't. I didn't specify the amount of garlic cloves, onion or tomato. I love all these ingredients and usually use them to taste or based on what I have in the fridge. Heat olive oil in large pot.

Add garlic and onion once the pan is hot. Stir occassionally until onion starts to become translucent. Add curry paste to taste. Again, no amount was specified. Depending on your tolerance for heat, add as much as you like. I usually add 2 tablespoons. Gradually add in coconut milk and 1 cup of chicken stock. To avoid watery consistency, shake coconut milk well before adding to pot (unlike in photo).

Stir well, then let simmer. Add mussels. Cover pot and cook over moderate heat until mussels start opening. Add diced tomato and stir. Cook for a couple of minutes. Spoon mussels into large bowls. Ladle sauce over them and garnish with freshly chopped cilantro and lime wedge. Toast bread until slightly crispy. Serve alongside the mussels. It is perfect for sopping up the tasty sauce. Do NOT eat any unopened mussels. You'll be sorry.

Variations:
Curry-substitute green or yellow curry paste or if you're feeling ambitious, make your own. I use jarred as a time saver.

Bread-substitute ciabatta or even sourdough. Toast or untoasted, it's your call.