Coconut Curry Mussels ala Cabeza de Martillo

Harvested some mussels yesterday and wanted to try a rendition of a dish I tried in Fort Bragg earlier this year.


Coconut-Curry Mussels ala Cabeza de Martillo

Ingredients:
1    lemongrass stalk cut into 1 inch lengths and crushed to release essence.
2 tablespoons vegetable oil
1 /2 red onions, thinly sliced
5 cloves garlic, thinly sliced
1 tbspn Martillo Mix
3 tablespoons chopped ginger
2 tbspns green curry paste or more to your liking
1 - 14oz can coconut milk
2 tablespoons fish sauce
5 pounds freshly harvested mussels
2  limes, halved
1 cup chopped fresh cilantro
French bread loaf

Cooking instruction:

Heat 2 tablespoons vegetable oil in a large pan over medium-high heat. Add the sliced onion and cook, stirring, until soft, about 5 minutes. Add the garlic, lemongrass, ginger and curry paste and cook, stirring,  about 2 minutes.

Add coconut milk, 2 tablespoons fish sauce and 1/4 cup water and bring to a simmer.  Add the mussels ; cover and cook, stirring occasionally, until the mussels open (Discard any that do not open.) Add the juice of 2 limes, then stir in the cilantro.

Serve with French bread to soak up all the flavorful broth.

This is now one of my favorite dishes.

Enjoy Antonio

Thanks.

Curry you say!    . 

Sounds tasty, I'm gonna try this soon!

Harvested some mussels yesterday and wanted to try a rendition of a dish I tried in Fort Bragg earlier this year.


Coconut-Curry Mussels ala Cabeza de Martillo

Ingredients:
1    lemongrass stalk cut into 1 inch lengths and crushed to release essence.
2 tablespoons vegetable oil
1 /2 red onions, thinly sliced
5 cloves garlic, thinly sliced
1 tbspn Martillo Mix
3 tablespoons chopped ginger
2 tbspns green curry paste or more to your liking
1 - 14oz can coconut milk
2 tablespoons fish sauce
5 pounds freshly harvested mussels
2  limes, halved
1 cup chopped fresh cilantro
French bread loaf

Cooking instruction:

Heat 2 tablespoons vegetable oil in a large pan over medium-high heat. Add the sliced onion and cook, stirring, until soft, about 5 minutes. Add the garlic, lemongrass, ginger and curry paste and cook, stirring,  about 2 minutes.

Add coconut milk, 2 tablespoons fish sauce and 1/4 cup water and bring to a simmer.  Add the mussels ; cover and cook, stirring occasionally, until the mussels open (Discard any that do not open.) Add the juice of 2 limes, then stir in the cilantro.

Serve with French bread to soak up all the flavorful broth.

This is now one of my favorite dishes.

Enjoy Antonio

do you soak the mussels in cold water and corn meal for about a 1/2 hour to get the sand out..wanna try your recipe but it`s been a while since i did mussels ?

No, never tried this method. When I cook the mussels they are alive and open up and release the salt water and most of the grit inside of them. This settles at the bottom of the pan and is easily avoided. Any unopened ones I discard which is normally very few.

When you pick the mussels you might want to avoid the lower ones in the bunch since those seem to have the most grit in them. In preparing them to cook I just take a pair of kitchen shears and scrape the shells clean and rinse. They normally stay alive at least 3 days in the fridge.

When you eat them you just remove them from their shell and discard the tuft of fibers that they use to adhere to the rocks. Wild mussels have this tuft of fibers I never ran across them in restaurant mussels.

Enjoy.

VK post when you go and I will tag along.
of course I will bring some brews.

Your recipe sounds great. I'll have to try it soon. Thanks.

What is Martillo mix?  Please, I'm sitting here at Sea Ranch with a bucket of muscles and 5 people counting on me.  Oh the pressure!

Mark

I made it without the Martillo mix last week and it was great

I made it without the Martillo mix last week and it was great

What Rob said.....you will be fine without it. Martillo mix is a combo of about seven spices.

Martillo Mix....optional.....very good on seafood

½ tablespoon salt
½ tablespoon cayenne
½ tablespoon paprika
3 tablespoon Lawry’s
2 tablespoon Onion powder
2 tablespoon Garlic powder

Looks yummy Bro! 


-Kiel

Thanks, it will be for lunch tomorrow;  too much food tonight!


Mark

Thank you Antonio, I was the hero for lunch today !

Sweet Mark, glad you enjoyed it and thanks for the pic 

Coconut Curry Mussels ala Cabeza de Martillo

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