Month: July 2013

This has been a hot summer. The thought of spending too much time in the kitchen is unbearable.
I do like at least one hot meal a day even if it is excruciatingly hot.
And so I have perfected the art of quick meals.
This mussel dish is one of those.
Mussels are like a sponge in that they will take in any flavor you are in the mood for.
You can eat them for a weeknight meal or make them the star of an evening when you are entertaining.

Wash 2 lbs of mussels
These will serve 3 people for a main course and 5 as the first course
1 jalapeño, thinly sliced
An inch of ginger, julienned
1 tbs oil
Salt n pepper
A cup or more of coconut milk
Cilantro for garnish.

In a large pot, heat the oil and cook the jalapeños and ginger for a about a minute. Add the mussels, coconut milk and the tomatoes. Bring to a boil and cover.
Cook for 10 minutes or until all yh mussels are open. Discard those that haven’t opened.
Garnish with cilantro.
Serve hot with rice, bread, salad or enjoy as is.