Mussels with red curry, cream, fava beans, and cilantro. My oh freaking my.
The mussels pictured above at Solé were such an unexpected, flirtatiously spicy pleasure that I think I've since said out loud, at least three, four, or five times, "So, those mussels were like really good." So good in fact, they're begging to be recreated. As I've said before, mussels are an easy and surprisingly economical way to impress a dinner guest. And while there's absolutely nothing wrong with the classic preparation with garlic and white wine, I'm going to take a nod from the bowl above and go with a Thai rendition. Serve it up alongside a cold glass of dry riesling (I love the Bonny Doon Pacific Rim Dry Riesling) and plenty of crusty bread for dipping and you'll be just like me; repeating the same phrase over, and over, and over again.
Mussels with Coconut Red Curry
2 lbs. mussels, scrubbed and debearded
2 Tbsp. butter
1 Tbsp. grated garlic
1 Tbsp. grated ginger
1 can unsweetened coconut milk
1/2 Tbsp. red curry paste
1/2 tsp. salt
chopped cilantro to garnish
In a large pot, melt the butter over medium-high heat. Add the garlic and the ginger and saute for no longer than a minute. Add in the coconut milk, red curry paste, and salt and stir to combine. Allow to simmer for a few minutes (~3). Add the mussels into the pot and then cover. Allow the mussels to cook for five minutes (discard any that don't open) and then remove from heat. Add in plenty of chopped fresh cilantro and transfer into bowls for serving.