I have to give props on this one to the oft mentioned Toby Stubbs for the inspiration for this post. We have had many discussions about the glory of shellfish, specifically mussels. Now, the bummer of my friend Toby’s life is that he has found a wonderful and beautiful and simply amazing woman to spend the rest of his life with who is allergic to shellfish. I am regaled with stories about how Tiffany had a girls’ night out and Toby, with manic glee, wolfed down like 5 pounds of mussels while he could and then lapsed into a food coma. We have all been there, well I have been there. So here is a little bit of shellfish cookery in honor of Toby’s love of mussels.
I also have to mention that my little sparrow friend was in on this one too as it was the appetizer to the halibut plate we put together in the last post. Jilly loved the broth so much that once we had eaten all of the mussels and shrimp she was digging in with a spoon. So I am going to say that it turned out pretty well. So here it is mussels and shrimp in a Thai inspired broth. It is super easy and crazy good. Enjoy.
Thai Inspired Mussels and Shrimp to the tune of Then Go On by The Old Canes
2lbs fresh mussels cleaned and beards removed
8-10 good sized tiger shrimp
1 can coconut milk
3 Thai green chili peppers chopped
The juice of one 1 lime
A splash of dark beer
-Over medium heat add the coconut milk, peppers, lime juice, and beer into a sauce pan and heat up for 5-8 minutes, allowing all of the ingredients to come together.
-Strain out the chunks of peppers and return to the heat.
-Add in your mussels first and then your shrimp cover and cook until the mussels open, this should take no more than a minute or two.
-Dump the whole mess into a bowl and serve with some nice bread and you are done son. Enjoy.
|What you are left with... a bunch of shells and satisfaction|