food for thought

by michelle

Posts Tagged ‘mussels

green curry mussels

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These green-lipped mussels were delicious cooked in a Thai green curry and served over fat egg noodles.


For the green curry, a home-made paste is the best but when I’m in a hurry I use store bought curry paste. Fry the paste in a little coconut fat until fragrant then add 1 large diced eggplant (aubergine) and a little water. Cover and cook until the eggplant is softening then add some baby corn and cook until tender. Add a can of coconut milk and some frozen peas and bring to a simmer without covering as this might curdle the coconut milk. In another pot cook your noodles. Balance the seasoning of the curry with Thai fish sauce and sugar to taste then add the cleaned and de-bearded mussels. I added a few prawns (shrimps) as well. When the mussels are cooked, place the drained noodles onto a platter and pour the curry over the noodles. Garnish with plenty of fresh coriander (cilantro).


Written by michelle picker

April 11, 2017 at 6:00 am

moules marinières

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This simple French recipe of fresh mussels cooked in white wine is hard to beat.


Clean and de-beard 1 kg (2 lbs) of fresh mussels and set them aside. In a large stock pot melt some butter and gently fry 2-4 diced brown shallots, 4 finely diced cloves of garlic, ½ a teaspoon of crushed dried chilli and the zest of a small lemon. Pour in 2 cups of dry white wine and season generously with freshly ground black pepper. Bring to the boil, add the mussels and put the lid on, shaking the pot to move the mussels around. After 2-3 minutes the shells will begin to open. Add some chopped parsley, stir and close the lid for 1 more minute or until the mussels are cooked through. Serve with a fresh green salad and crusty grilled bread to soak up the juices.

Written by michelle picker

March 17, 2016 at 5:56 am

mussels and prawns with chorizo

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This Potuguese style dish is simple to make and great with crusty white bread and a fresh green salad.


Dice 1 Portuguese style chorizo and fry it in a little olive oil. Add a sliced red pepper, a finely diced fresh red chilli and 3 diced cloves of garlic and cook until they begin to soften. Next add 2 tablespoons of tomato paste and cook for another 2 minutes. Add ½ a cup of white wine and allow it to simmer a little before adding 1 cup of tomato passata. Continue to cook over low heat for 10 minutes. A few minutes before serving add 300g (10½ oz) each of fresh shelled mussels and peeled green  prawns (shrimps). Garnish with parsley and serve with lemon.

Written by michelle picker

July 27, 2013 at 6:50 am