Recipe: Curried Wok-Roasted Mussels
So, at Made’s Warung in Seminyak on Bali I ate an amazing curried mussel dish, Thai-style. I recreated it when I got home, and I think you should give it a shot for the premiere of our Indonesia show this coming Tuesday. We had two Bizarre World episodes sitting on the shelf, both shot in Indonesia (Bali and Sulawesi). We combined them, added some never before seen stuff and now have a brand new awesome show. I am thrilled, because some of these moments were “best ever” in my book and now you get to see them for yourself.
Curried Wok-Roasted Mussels
2 pounds cleaned and scrubbed PEI, Penn Cove or Mediterranean black mussels
2T peanut oil
1/2 cup sake
3 smashed garlic cloves
3T julienned fresh ginger
1 dried red chile
1t Thai green curry paste, and yes you should use a fresh one from your local Asian market, but barring that a commercial one is OK, just be careful of brand with too much sodium/stabilizers etc (Thai Kitchens brand is fine)
1/2 cup coconut milk
10 basil leaves
3T sliced shallots
1/2c up julienned carrot
1t fish sauce
1T lime juice
Mint and cilantro for garnish
Place a wok over high heat and add the oil
When just barely smoking and oil is ‘smiling’ add the garlic, ginger, chiles and curry paste.
Swirl and add the shallots, carrots, basil.
Add the mussels.
Toss several times
Swirl and add the sake and coconut milk.
Cover and cook until mussels are open. This will only take a few minutes. Remove lid.
Season with the fish sauce and lime. Swirl and count to 30.
Serve, garnishing with julienne mint and cilantro.
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