Fresh Mussels In Peepee
From elgourmand 13 years ago
- 30 to make
- Serves 2
Yes, I know I’ve posted a recipe for mussels in coconut cream before. That is a good recipe and I made it a couple weeks ago. However, one of my 23 nieces (you think I’m kidding? Not.) came up from NZ on Saturday and brought her old Palagi uncle about a kilo of fresh green lipped mussels. Read more Most recipes are about a central major component and what you got in the fridge. This is one of those; and more than a bit different from the first one. This was really delightful. It’s hard to believe that back around 1958, or 59 I used to finish off a day of surfing next to the 2nd Street Pier in Redondo Beach, Calif. By drifting over to the pear and chopping a couple pounds of mussels off the pilings for a bit of dinner. Got muscles, got Peepee, let’s do this thing. A word her about Peepee. I don’t use the canned stuff. Mine comes off the tree, past the grater, through the kaawaga and in the bowl. It’s about four times richer than the canned stuff. However, realizing that this is just not going to happen for 99.9% of you I have modified the recipe to be “canned Peepee” friendly. There was only my daughter and I chowing down on this so the recipe is for two. Measurements are sorta or about and everything but the mussels and Peepee is optional. See less
Ingredients
- • About 1.2kg (2.5lbs) mussels, de-bearded, & scrubbed. shopping list
- • 1 small to medium onion, chopped sorta fine. shopping list
- • One clove of garlic, crushed and chopped. shopping list
- • 1 Bay leaf. shopping list
- • ½ stalk celery, strings removed and no leaves; chopped. shopping list
- • 1 very small bell pepper, or half a medium chopped. shopping list
- • ½ cups fresh mushrooms, sliced. shopping list
- • 1 cup of cubed zucchini; more if you like zucchini; Optional. shopping list
- • 2 Tbs butter. shopping list
- • 1 strip of bacon, cut into thin strips. shopping list
- • ¼ cup dry white wine. shopping list
- • A pinch or three of basil, to taste. shopping list
- • Fresh chopped parsley or cilantro, to taste. shopping list
- • 2x400ml (13.5oz) cans coconut cream. shopping list
- • salt & fresh ground pepper to taste. shopping list
- • A few lemon wedges, for garnish and to squeeze on the mussels, if desired. shopping list
- • Several slices of thick, rich egg bread, Pain de campagne or baguettes. shopping list
How to make it
- 1. Make sure the mussels are well scrubbed and the “beards” cleaned off. Let them sit out a while and come to room temp.
- 2. Prep all the goodies, like the onion, mushrooms, celery, etc.
- 3. In a decent sized pot melt the butter and saute the onion, garlic, bell pepper, celery and bacon until just cooked through. Put the bacon in first and give it a minute or two extra.
- 4. Add the mushrooms and sauté another minute or so.
- 5. Turn up the stove and add everything but the mussels, stir occasionally until this starts to simmer.
- 6. Stir constantly until this is reduced just a bit.
- 7. Reduce the heat to low, add the room temp mussels, cover and simmer for about ten minutes, until all the mussels open. See Photo
- 8. Discard the Bay leaf and any mussels that didn’t open and serve mussels and broth in large soup bowls. See Photo
- I always do my mussels so there is a fair amount of broth so call it a mussel soup if you like.
- I made a nice fresh tossed green salad to go with this and that went very well. Do use a rich, chewy bread as a side. I used some Pain de campagne that I made a few days ago.
People Who Like This Dish 2
- glbaskin Nowhere, Us
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- elgourmand Apia, WS
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