Thai Chili Mussels

[Note: Picasa corrupted my pictures of this recipe, so unfortunately you're going to have to use your imagination or try it yourself.
-Gordo]

Alla and I were in Chicago in January, and a friend of hers took us to the incredible Yoshi's Cafe.

Among other spectacular culinary feats, we were served an appetizer made with mussels in which the stock was flavored with lemongrass, Thai chili paste, and fresh dates. The flavors were unexpected and created a delicious complex dish.

This is our variation on that set of flavors. This recipe is an amalgamation of several that we found online and yields flavorful mussels and a rich, tangy, and spicy broth.

Step 1: The Mussels

1 bag mussels (around 2 lbs.)

Prepare mussels by lightly scrubbing them under running tap water and removing any beards. Next, place the completely closed mussels in cold brine (1 Tbsp salt per 2 cups water). Discard any mussels which do not close when run under tap water or have broken shells. Set aside.

Step 2: The Broth(s)

Thai Chili Broth:

1 tsp. Thai Chili Paste
2 chopped scallions
2 tbsp. minced ginger
1/2 bunch basil coarsely chopped
1 bunch fresh cilantro coarsely chopped
1/2 Lime (zested and juiced)
1 (18 oz) can of coconut milk
2 minced shallots
1 cup dry white wine (usually Pinot Gris)
salt to taste

Sweat the shallots, ginger, and garlic on medium heat in neutral oil. After the shallots are translucent, add the remaining ingredients and let the broth simmer for 5-10 minutes. Add salt to taste.

Traditional Broth

As an alternative, I have included my tried and true recipe for mussels (the above version is a good winter substitution because unlike the tomato version below, the 'Thai' recipe doesn't rely on the availability of in-season tomatoes). Much of the flavor depends on how ripe the tomatoes are, so I would recommend using the best, reddest, vine-ripened tomatoes your grocer has if you choose this broth.

1 bunch fresh cilantro, coarsely chopped
3 ripe tomatoes, coarsely chopped
2 cloves of garlic, minced
1 small white cooking onion, chopped
1 cup dry white wine

Begin by sweating the onion and garlic in neutral oil until translucent. Add tomatoes, cilantro, and wine and let the broth simmer for 5-10 minutes. Add salt and pepper to taste.

Step 3: Combine and Steam

Drain brine from mussels. Bring the broth to a rolling boil and add the mussels. Cook covered on high heat to 5-10 minutes or until the majority of the shells have opened. Remove from heat and discard any mussels which have not opened. Serve the mussels and a ladle's worth of broth over pasta with a sliced baguette or semolina roll on the side for dipping.

Enjoy.

-Gordo