Ingredients:
1 lb. HPP Raw Shucked Mussels – thawed
1 Tbs. olive oil
1/2 yellow onion, thinly sliced
1 Tbs. garlic, minced
1 stalk celery, sliced
1/2 inch fresh ginger, peeled & minced
2 Tbs. fresh red pepper, diced
2 Tbs. green Thai curry paste
1 cup vegetable or chicken stock
1 tsp. fish sauce
2 Tbs. cilantro stems, chopped (reserve leaves for garnish)
2 whole limes
1/2 13.5oz can of unsweetened coconut milk
Optional add-ins:
Cooked Udon noodles or white rice
Baby spinach, Swiss chard, or bok choi
Fresh mushrooms
Green peas
Green onion, sliced for garnish
Fresh cilantro leaves, chopped for garnish
Directions
1. Heat olive oil in medium saucepan over medium heat and add chopped onions, red pepper, celery. Cook for approximately 5 minutes.
2. Add finely chopped stems of cilantro, minced ginger, garlic and cook 2 more minutes.
3. Add 2 tbsp of green curry paste and stir to mix.
4. Deglaze pan by squeezing in juice of one lime and the chicken broth and gently stir to scrape up any bits from bottom of pan.
5. Add splash of fish sauce and rice vinegar for salt and tang!
6. Add in 1 lb shucked & thawed raw mussels into your flavorful mix and cook while gently stirring for 5-7 minutes.
7. Slowly pour in the coconut milk and taste as you go… You do not have to use all the milk if you like it less milky!
8. Add salt and pepper to taste and lots of fresh chopped cilantro.
9. Optional: At this point you may want to add some greens such as bok choi, spinach, Swiss chard or some green peas.10. Add in your cooked udon noodles or serve with white rice, and top with fresh chopped cilantro and thinly scaled scallions and squeeze of more fresh lime juice.
NOTES: I used unsweetened coconut milk…about half can. If you prefer a sweet and spicy broth, use sweetened coconut milk. I also added dried green chili flakes as I like it spicier.
4 Servings
Ingredients:
1 lb. HPP Raw Shucked Mussels – thawed
1 cup rice flour
1 Tbs. corn starch
1 tsp. Old Bay spice
1 tsp. dried oregano
1/2 tsp. garlic salt
1/2 tsp. paprika
1/4 tsp. chili powder
salt & pepper to taste
Optional:
Romain lettuce leaves for serving in greens
Buns (toasted) for traditional Po' Boy
McCormick's Lemon Butter Dill Sauce (or tartar, or homemade dip of your choice)
Lemon wedges for serving
Directions
1. Thaw mussels by leaving in fridge overnight.
2. Wash & drain mussels to remove excess liquid.
3. Using 10-12" pan fill about 1 1/2" up with neutral oil. Heat oil to approximately 350 degrees.
4. Make dredging mixture for mussels: Mix 1 cup rice flour with 1 Tablespoon cornstarch, 1 tsp each of Old Bay Seasoning, Oregano, and salt. Plus 1/2 tsp each of garlic salt, paprika, and chili powder, and black pepper.
5. Dredge mussels into the mixture and drop into hot oil being careful not to crowd the pan. Need to fry in batches of about 12-15.
6. Fry each batch for 3-5 minutes until golden.
7. Load mussels onto 2-3 layered whole romaine leaves and top with McCormick's Lemon Butter Dill Sauce.
NOTE: Sriracha or lemony mayonnaise would work well too as a dressing.
4 Servings
Ingredients:
1 lb. HPP Raw Shucked Mussels – thawed
1 lb. bucatini or linguini pasta
1/2 lb. smoked sausage (andouille, etc)
2 Tbs. olive oil
1 onion, chopped
2 Tbs. fresh garlic, minced
1 Tbs. crushed red pepper flakes
1 Tbs. dried oregano
1 Tbs. pepperoncini, diced
Salt & pepper, to taste
1 28oz. can crushed tomatoes
1 inch piece parmesan rind
1/2 cup white wine
1 Tbs. fresh parsley
1 Tbs. fresh basil
Freshly grated parmesan to garnish
Directions
1. Cook Pasta according to package and set aside.
2. Heat olive oil in medium saucepan over medium high heat and add mussels and smoked sausage. Season with salt and pepper Cook for 3-5 minutes and transfer to a bowl and set aside.
3. Add remaining olive oil to pan and stir in onions, garlic, crushed red pepper, smoked chili powder and oregano and cook for 1-2 minutes.
4. Deglaze the pan with 1 cup crisp white wine and cook down by half.
5. Add crushed red tomatoes and bring to a boil. Add in parmesan rind. Cover and simmer for 25 minutes.
6. Add back in the cooked mussels, smoked sausage, pepperoncini and peas, cover and simmer for 5 minutes. Adjust seasoning for salt and pepper.
7. Add in your cooked pasta along with some of the pasta cooking water as well as fresh parsley and chopped basil. Let simmer with sauce for a minute before serving.
8. Serve with shaved parmesan and fresh basil.
Seves 4-6
Ingredients:
1 lb. HPP Shucked Raw Mussels – thawed
1 can butter beans
2 Tbs. butter
1/2 onion, chopped
1/2 red pepper
1/2 celery stalk
2 Tbs. garlic, minced
1 tsp. crushed red pepper flakes
1 Tbs. dried oregano
1 tsp. cumin powder
1/2 tsp. paprika
Salt & pepper, to taste
1/4 cup white wine
1 lemon
Splash apple cider vinegar
1 Tbs. fresh basil
1/4 cup half & half/cream
Directions
1. Thaw mussels by leaving in fridge overnight.
2. Heat butter over medium heat and add onion, red pepper, celery. Cook for 3-5 minutes.
3. Add minced garlic, and all spices and salt and pepper. Stir 1 minute.
4. Add good splash of apple cider vinegar and squeeze of half lemon. Stir.
5. Deglaze pan with 1/4 cup crisp white wine and cook down by liquid by half.
6. Add mussels and cook for 3 minutes.
7. Add Butter beans and cook for 3 more minutes.
8. Add 1/4 cup half and half cream and chopped fresh basil.
9. Adjust seasonings to your taste and salt and pepper to taste and cook several minutes until you like the level of thickness.
10. Serve with seared crusty sourdough.
Serves 4-6