Sunday, August 30, 2015

Thai Style Mussels

It is summer, which means that there are new mussels again! Zeeland, a province in the southwest of the Netherlands provides one of the most tasteful mussels of the world. Strangely, most of these mussels are exported, probably to countries that have a higher standard of foodculture than we have here.

There are quite a lot of foodies in the Netherlands, but unfortunately the average Dutch person cares more about the price of the food than the quality...

When we go to our southern neighbours (Belgium), we suddenly find food with a much higher quality, even in the supermarkets. I love living in the Netherlands, but I really find this a disadvantage!

Although, when you look a little further than your local supermarket, you can find great food here as well, you just have to look a little harder.

But luckily we could get our hands on some of the Zeeuwse mussels, and they do taste great!
I usually simply cook them in white wine with finely cut vegetables and herbs. That way the taste of the mussel itself is the star of the show and I love it this way. However this week I wanted to experiment with our beautiful mussels and made up an Asian version.

I am not sure if I will ever be able to make the simple mussels again and get a smile from my husband again. He absolutely loved these experimental Thai mussels, and if he could give a rate above the 5 out of 5 I gave these mussels, he would absolutely take that advantage.

Thai Style Mussels

Ingredients 4p:
2-3kg of Zeeuwse mussels
1 onion
3 cloves of garlic
3 small red chili peppers, fresh and/or dried (chiliflakes)
1/2 of a lemon, juice and zest.
2cm of ginger
1 spoon of oil
200ml of coconut milk
1 hand full of cilantroleaves (and stems)

Throw away all mussels with broken shells. Put the rest of them in cold water. (I usually put them in a blocked sink full of water). Leave them for a while.

Finely chop the onion, 1 clove of garlic and the peppers. Cut the other cloves of garlic in half, and make some chunks of the gingerblock. Lightly fry the onions in a little oil in a highwalled pan until they are translucent. Add the garlic, chili peppers, lemonzest and ginger for a few minutes. Pour the coconut milk in the pan, add the lemonjuice and the cilantro and heat it up.

Throw away all mussels that haven't closed in the cold water. When in doubt you can give them a little knock on the shell. If they close, they are fine, if not: throw them away. Cook the mussels in different batches in the coconut mixture. Throw away the ones that haven't opened up and serve steaming hot!

Score: 5 out of 5, or more if it were up to my husband...
Tip: Serve with some nice bread for dipping the heavenly sauce, or make it even more oriental by serving noodles. Also serve it with a fresh salad, I served it with a delicious Vietnamese salad I plan on telling you about later this week.
Time: 15 minutes
Amount of time vs waiting: 50/50 when you include stirring once in a while in the waiting period.
Degree of difficulty: Very easy. However, you will have to pay attention to selecting the good mussels, even if you buy the best quality mussels. When in doubt, throw them out!
Ideal for: Romantic dinner, dinner party, summer/autumn meal.

Follow my blog with Bloglovin

No comments:

Post a Comment