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

GUEST POST!!! Serena's Steak with Chimichurry

Hey Gordo here is that recipe that I so long ago promised....

Steak with Chimichurri

Ingredients

2 Steaks (which ever you prefer)
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
2 cups of chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon of freshly ground black pepper

Take all the ingredients but the steak and mix them together in a food processor and let sit in the fridge for about 30 minutes to let the flavors meld together. Take about 4 tablespoons of the Chimichurri and marinate the steaks for 2-4 hours. Preheat your grill or grill pan to high and grill your steaks to your liking. Take chimicurri out of the fridge and serve at room temperature. Serve the steaks with the chimichurri sauce and maybe some roasted veggies.

The chimichurri can also be made by just finely chopping everything together, but using a blender or food processor makes it much better.

Chimichurri is also great on fish, chicken, pork, potatoes, pretty much anything.

Enjoy
Serena