One specific dish, for me, stands out that can make a typical everyday meal something special. Moules as they are called in France, are wonderful, simple little creatures.
Mussels are great if you want to try different flavor combinations as they take flavors well, and there is no need to be frightened, mussels may look odd and unusual, but they are harmless and delicious. They make an interesting presentation with little effort and nothing is more communal than friends grouped around the table with a large bowl of mussels.
I made this dish using mussel stock for an added flavor boost in replacement for fish sauce. I think that the fish sauce would have overpowered the mussels. I wanted to taste the mussels and not the pungent fish sauce. This was solely based on personal preference and fish sauce would still be a great addition in you so choose.
Coconut Curry Mussels Recipe
- 2 Tablespoons olive oil
- ¼ cup shallots, diced
- 4 large garlic cloves, minced
- 1 ½ Tablespoons yellow curry paste
- 1 can coconut milk
- 2 pounds mussels, de-bearded and scrubbed