Chef Jasper White
Summer Shack
MUSSELS IN THAI CURRY BROTH (Serves 8)
This recipe is done in two parts: a broth and m e t h o d (broth) then the actual dish, where the mussels are 1. Set aside half of the sliced onions, the peelings from the ginger, the steamed in the broth. Prepare all the ingredients pulp and juice from the tomatoes, and the stems from the cilantro beforehand, because the broth uses the scraps and Thai basil. from the ingredients used in the finished dish. 2. In a large saucepan over medium heat, add 2 tablespoons of the oil and add the garlic, lemongrass, half the onions and ginger peels, until Ingredients the onions are tender and translucent—do not brown. Stir in the curry 4 cloves garlic, thinly sliced powder and cook until fragrant. Add the tomato juice and pulp, 1 stalk lemongrass, thinly sliced cilantro and basil stems, coconut milk and water. Bring to a boil. Lower 1 medium onion cut in thin julienne to a simmer and cook about 20 minutes. The broth should reduce by half. 3 tablespoons fresh ginger (big thumb-size 3. Remove from the heat and strain through a fine strainer. piece), cut in thin julienne 4 ripe plum tomatoes cut in thin julienne Season with the lime juice, fish sauce, salt and pepper. Keep warm. (reserve pulp and juices) 4 sprigs fresh Thai basil (or mint), coarsely m e t h o d (to finish) chopped 1. In a large pot over a medium-high heat, add remaining 2 tablespoons of 6 sprigs cilantro, coarsely chopped oil. Add the julienned ginger and remaining onion; cook until they begin cup canola or peanut oil to soften, about 1 minute. Add the tomatoes and warm broth and bring 1 tablespoon Madras curry powder to a boil. 1 can (13.5 ounces) coconut milk 2. Add the mussels, stir and cover. After 4 minutes, remove the lid, stir again 1 quart water and cover. After another 3 to 4 minutes, the mussels should be steamed Juice of 2 limes completely open. Discard any which do not open. Remove from the heat. 1 tablespoon fish sauce Stir in the chopped cilantro and basil. Kosher or sea salt 3. Divide into 4 bowls. Sprinkle with the scallions and serve immediately. Freshly ground black pepper 3 pounds fresh mussels, scrubbed and de-bearded 2 scallions, sliced thinly on the bias