Key West Kitchen
Mussels – An Interesting and Inexpensive Dish
KONK LIFE STAFF WRITER
Mussels are a perfect light, inexpensive dish that seems much more extravagant than it is. Mussels are extremely flexible and can be adapted to many different styles of cooking. Almost all Mediterranean cuisines feature mussels prominently, as do most Asian cultures. They can either be an elegant first course or dressed up to be a satisfying entrée.
Most mussels available in the United States are farm-raised blue mussels coming from farms in the northeast and northwest areas of the country, although many come from farms in Prince Edward Island in the Maritime region of eastern Canada. Spain is a major producer of Mediterranean mussels and New Zealand has its own green-lipped variety. Farmed-raised mussels are harvested all year long, so they are usually always available. Fresh mussels bought at the fish counter need a bit of cleaning to remove grit accumulated from the sea and to remove their “beards,” the stringy, brown fibers that protrude from their shells. Recently, I have been opting for frozen mussels, which are already cleaned and can be steamed or pan-roasted right out of the package. I was reluctant at first, but after trying them, I’m hooked. I keep a supply on hand and have them at the spur of the moment.
Preparing mussels is quick and easy, and the possibilities are endless. There is nothing better than what the French call “moules frites,” or simply mussels steamed with shallots and white wine served with slender fried potatoes. They are also excellent in a spicy curry sauce or topped with a marinara-style tomato sauce. The preparation here is sort of a mash-up of Asian and Spanish influences that comes together well. Chorizo gives the dish a little more heft, and the ginger beer adds a fresh and clean finish. As always, the quality of ingredients is key, so look for good, Spanish chorizo even if it is a little more expensive.
Mussels with Chorizo and Ginger Beer
Toast 4 slices from a French baguette and place 2 slices each in the bottom of 2 serving bowls.
Over medium high heat, coat a skillet with grape seed oil and cook about ¼ cup of finely diced Vidalia onion, 3 whole peeled garlic cloves, 1 stalk lemongrass, slightly mashed, and 1 tablespoon grated ginger until the onions are soft, about 5 minutes. Stir in about 10 coin-sized slices of good Spanish chorizo and cook 7-10 minutes, then add 12-14 mussels (1 package of frozen mussels, if using) and ½ cup of ginger beer. Cover and cook until the mussels open, about 3 or 4 minutes. Discard any that do not. Remove from heat and add the juices from half a lime and half an orange. Add 1 tablespoon butter, stir to incorporate, and divide the mixture between the two serving bowls. Top each with finely sliced scallions and chopped cilantro.
Serves 2
Wine pairing: A full-bodied white like French Chardonnay or a light red, such as Pinot Noir
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