Growing up in North Jersey, most of my food influences are Italian. Having to eliminate tomatoes and garlic for a minimum of two weeks (maybe forever), I am finding it REALLY hard to cook. And when I saw mussels on sale at the supermarket for nearly nothing (and wild caught might I add!), I HAD to get them…and then I had to get creative.
I had to think of a broth that doesn’t have garlic and still pop. For some reason, I can’t stop thinking of these coconut thai duck wings Mike and I had on our honeymoon. Just like buffalo wings, only duck and tossed in a coconut curry sauce. UGH! I’m salivating just thinking about them!!!!! Anyway, I thought I could do a Thai broth- and that made me think of that recipe I posted earlier from Cooking Light Magazine for a Thai Coconut Chicken Soup. So I took some of the components of that recipe to create something that would suite my needs.
And I wish I could bring this to dinner tonight. I’m going out for dinner to ring in the New Year and it’s my first time going out to eat with my new restrictions. I feel embarrassed that I’m going to have to be picky to the waiter, and draw attention to myself like that. Lucky, I could review the menu online to see if there were any meals that i could order. Thankfully, there are 3-4, but I still have to make sure there isn’t flour, corn syrup or garlic in them. My hope is that I don’t have to ask for plain chicken and vegetables- that will suck royally. At least eating home I know I’m safe. I really sympathize with the kids at school who have those killer allergies. Mine just give me tummy troubles. Anyway, back to the mussels…
Mussels in Coconut Thai Broth
2 tbsp. olive oil
1/2 cup chopped onion
1/2 cup chopped red pepper
1/2 cup chopped mushroom
1 tbsp. minced ginger
2 tsp. sambal oelek (ground fresh chile paste)
2 tsp. fish sauce
1 cup chicken stock
1 cup coconut milk
1 stalk of lemon grass sliced in half
2 lbs. mussels (about 3 dozen scrubbed clean)
1. In a deep sided saute pan, Saute onions, peppers, mushrooms and ginger in olive oil for about 5-7 minutes.
2. Add samba oelek and fish sauce and cook for about 1-2 minutes
3. Add stock and milk and bring to a boil. Add lemon grass and simmer for about 10 minutes.
4. Bring back up to a boil and add mussels. Cover pot with lid and cook until all mussel open. About 5-10 minutes. Discard any mussels that don’t open.
5. Serve mussels in a soup bowl and pour broth over mussels. Serve with crusty bread (or my rice bread!).