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 |
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