My husband was always amazed that I didn’t like mussels.
I love raw oysters on a Friday night with a split of champagne.
Will gladly gobble up clams in any form.
Dream of grilled prosciutto wrapped shrimp.
And need to have some type of asian prepared ahi tuna regularly.
So why the dislike of mussels?
Well, it seems all the mussels I had had in the past were huge, stringy, chewy and tasteless.
I didn’t know they could be soft, plump and juicy .
In France they have restaurants that only make Moules Frites.
That’s Mussels and French Fries.
They serve every other meal with bread.
But not the mussels.
With mussels you get french fries?
They dunk the fries in the broth, that’s the way they like them.
While there last month I decided to give them another try.
If they have restaurants dedicated to just mussels they had to be good, right?
Wow have I been missing out!
Not crazy about the french fries though.
I prefer a big hunk of GF crusty baguette, for soaking up all the fabulous broth.
- 1 50 count bag of mussels
- 2 Tbs butter
- 3 cloves garlic, chopped
- 3 Tbs fresh ginger, grated or finely minced
- 3 tsp red curry paste
- 2 tsp fish sauce
- 1 cup chicken or vegetable broth
- 1 cup coconut milk
- 1/4 cup fresh cilantro, chopped
- 1 thinly sliced serrano chili, optional of course
- 1 lime