Thai Red Curry Mussels

This recipe is courtesy of Bobby Flay

2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves


Heat the oil in a heavy Dutch oven or large pan. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

Mussels and Chorizo

Ah mussels. There are so many broths and additions that can be added to steamed mussels that the list of recipes can go on and on. Mussels are impressive, inexpensive and oh so easy to make. Serve mussels along with a crusty baguette to sop up the broth for a delicious meal.

1 tablespoons extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1/3 pound chorizo, diced
1 small onion, chopped
3 cloves garlic, 2 chopped, 1 cracked away from skin
2 pounds mussels, cleaned
1/2 cup dry white wine
4 sprigs fresh thyme, stripped and chopped, 1 1/2 tablespoons
Black pepper

Heat a large pan over medium-high heat. Add extra-virgin olive oil, 1 turn of the pan, add chorizo and brown a bit, 2 minutes.
Add onions and chopped garlic and cook 2 minutes more. Add mussels and wine, cook off 30 seconds then cover pot and cook 3 minutes or until mussels open. Serve.

Thai Mussels

3lbs PEI mussels
1 tsp cumin seeds
4 lemongrass stalks, outer layers discarded, cores bashed and finely chopped
1 tbsp chopped fresh ginger
2 red chillies, deseeded and chopped
2 garlic cloves, chopped
1 tbsp sunflower oil
1 14oz can coconut milk
1 tbsp Thai fish sauce
Finely grated zest and juice of 1 lime, plus lime wedges to serve
6 tbsp chopped fresh coriander, plus extra sprigs to serve

Scrub the mussels well, removing the beards and any barnacles. Discard any with broken shells or any that don’t close tight when tapped on a hard surface.

Lightly crush the cumin seeds with a pestle and mortar, then add the lemongrass, ginger, chillies and garlic and bash to a paste.

Heat the oil in a large pan. Add the spice paste and gently cook for 1 minute, then add the coconut milk and bring to the boil. Tip in the mussels, then cover and cook, shaking the pan every now and then, for about 3 minutes or until all the mussels have opened. Discard any that remain shut.

Add the fish sauce, lime zest and juice and chopped coriander. Serve in warm bowls with the lime wedges, garnished with coriander sprigs.

Sambuca Mussels

2 lbs PEI mussels
1/2 cup chopped yellow onions
2 chopped garlic cloves
14 ounce can chopped tomatoes, juice and all (canned organic tomatoes can be substituted)
fresh basil
2 ounces sambuca romana or ouzo or Pernod
1/2 lemon, juice of
parsley, garnish

LEMON BUTTER SAUCE (USE 3/4 CUP)
1/4 cup real butter
2 tablespoons minced yellow onions
2 tablespoons minced garlic
1/3 cup fresh lemon juice
2 tablespoons dry white wine
kosher salt or sea salt
white pepper, to taste
2 tablespoons cold butter


Coat a hot skillet with melted butter. Add the fresh Prince Edward mussels to the skillet, and cover. The steam will cook the mussels, along with the heat of the pan. It will take about 1-2 minutes to cook the mussels. You'll know when they're done when the mussels begin to open.


Next, add onions, 2 oz chopped garlic, chopped tomatoes.

Add sambuca (licorice flavored liquor) - let the alcohol cook off, then add fresh basil, lemon juice and lemon butter sauce to the pan. Cook for 45 seconds.


Discard any mussels that did not open. Serve in a large bowl, topped with fresh chopped parsley.


Lemon Butter Sauce.

Melt butter over low heat;remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard the sediment.

Sauté onion and garlic in 2 tbs of the clarified butter until transparent.

Stir in lemon juice and white wine and season with salt and pepper.

Simmer 2-3 minutes to reduce liquid
Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

Mussels with Spicy Cream Sauce

4 1/2 lbs PEI mussels, scrubbed and cleaned
6 tablespoons butter
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
6 shallots, peeled and chopped
3 garlic cloves, peeled and chopped
2 tablespoons lemon juice
1 cup white wine
1 cup heavy whipping cream
1/4 cup parsley, chopped

Heat oil in large pan.
Add 4 tbsp butter and melt.

Add red pepper flakes, shallots and garlic. Sauté until tender and starting to become golden.

Add lemon juice, wine, cream and parsley. Stir well to combine.

Add mussels and stir again.

Cover pan, and simmer for 8 minutes.

Uncover pan and remove mussels to bowls and keep warm.

Turn heat to high, and simmer down liquid in pan until reduced by half.

Stir in remaining butter.

When butter is well combined, pour broth over mussels.
Serve immediately.

Mussels with Chick Peas

3 lbs PEI mussels, scrubbed and cleaned
1 medium onion, coarsely chopped
2 garlic cloves, thinly sliced
1 1/4 teaspoons ground cumin
1 teaspoon paprika (preferably hot)
1 teaspoon ground ginger
3/8 teaspoon ground cinnamon
1/8 teaspoon cayenne
3 tablespoons olive oil
1 tablespoon cider vinegar
1 (15 ounce) can chickpeas, drained and rinsed
2 teaspoons sugar
1 (28 ounce) can fire roasted whole tomatoes with juice, reserve juice and coarsely chopped tomatoes
2 tablespoons fresh flat-leaf parsley, chopped


Cook onion, garlic, and spices in the olive oil in a heavy pan over medium low heat. Stir until onion is softened, about 6 minute.

Stir in the vinegar and simmer for 1 minute.
Add the chickpeas, sugar, and tomatoes with their juice.
Increase the heat to medium and gently simmer, uncovered, stirring occasionally until slightly thickened, about 15 minute.
Add the mussels and return to a simmer.
Cover tightly with lid and cook until mussels just open wide, about 3-6 minute Discard any mussels that remain unopened after 6 min.).
Stir in parsley and serve in shallow bowls.

Mussels a la Maddux

1 tablespoon canola oil
2 lbs PEI mussels, thoroughly scrubbed and cleaned
1/3 cup dry white wine
1 ounce prosciutto, diced
1/2 teaspoon freshly grated lemon, zest of
1 pinch saffron (optional, but good)
3 tablespoons whipping cream
2 tablespoons unsalted butter
salt and black pepper


Heat oil in a large pan.
Add mussels to pan, then pour wine over.
Cover and steam just until mussels open.
Remove cover and add prosciutto, lemon zest and saffron to the skillet.
Add both cream and butter to the pan, stir, and cook until the liquid is reduced and sauce thickens; stir occasionally.
With a slotted spoon, remove mussels to 4 warmed soup plates (or 2 plates if using as a main course).
Salt and pepper to taste. Pour over mussels.