I, Jessica, lover of all things seafood, defender of raw oysters, cult follower of everything clam, have never liked mussels.
Sure, I’d order the occasional restaurant bowl, but it was less for the moules, more for the frites. The problem with mussels (not “muscles” friends – I’ve seen that written frequently, which warrants this important PSA) is that if they’re one microsecond past their peak of freshness, they become just plain wretched.
Which is how I’ve eaten them on too many occasions. Even at high-end restaurants where mussels should be held to higher standards. Sometimes a whole bowl is tainted, but most often it’s the one long-dead mussel bomb in an otherwise fresh bowl that can ruin the whole experience.
- 1 lb bag of black mussels
- 2 shallots, thinly sliced
- ½ rice wine vinegar
- 2 tablespoons kosher salt + a pinch more for the grilled bread
- 2 tablespoons sugar
- 1 teaspoon coriander seeds
- 1 onion, thinly sliced
- 2 tablespoons canola oil
- 2 tablespoons green curry paste
- ½ cup coconut milk, shaken and divided
- 1 teaspoon fish sauce
- 2 tablespoons chopped tomatoes
- handful of chopped cilantro
- 3-4 slices of white country bread
- 2 tablespoons of olive oil
- 1 clove of garlic