It's hard to get enough of mussels in the summer. Pretty much everywhere I go these days, there's some sort of mussels special on the menu, whether it's a large appetizer for sharing or with a pasta or seafood casserole entree.
When I make mussels at home, they're usually steamed with a minimal number of other ingredients, such as wine, shallots, and ginger. But sometimes I like to spice things up a bit (pun fully intended) by cooking it Thai-style with red curry paste. Store-bought mild red curry paste adds a bit of a kick, while the coconut milk and lime make this the quintessential summer dish. A bit of light brown sugar creates a lip-smacking sweet-and-sour curry.
You'll need several changes of water to clean the mussels (a clean brush comes in handy for scrubbing the shells) and to pull the beards from the shells. But the cooking itself takes all of 5 or 6 minutes, which is all the time you really want to spend in front of the stove in July. I think the curry itself contains plenty of flavor already, but feel free to adjust the seasoning with salt and pepper if you choose at the end of cooking.Read More