Ethan’s Mussels
This recipe is an adaptation on one created by my brother Ethan who lives in Moncton, N.B. It’s spicy and oh so flavourful.
Serves 4
3 lbs mussels, scrubbed and beards removed
1 can coconut milk
½ cup fish stock or clam juice
1 cup diced tomatoes (about 2 medium tomatoes)
2 tbsp finely chopped fresh cilantro
3 green onions, thinly sliced
1 tbsp grated fresh ginger
½ tsp turmeric
1 tsp chilli flakes or 1 jalapeno pepper, sliced
1 lime, sliced
1 tbsp Thai fish sauce
2 tsp curry powder or yellow curry paste
3 whole cloves garlic, peeled and left whole
In a large Dutch over or stockpot, bring all the ingredients except the mussels to a boil. Let simmer for about 5 minutes. Add the mussels and cover the pot. Cook until the mussels open and the flesh has pulled away from the inside of the shells. Serve immediately with crusty bread.
