Curry Pot Mussels
When i read Trish’s post about Holland, i couldn’t help but feel a hunger for Europe. Having lived in Paris for four years, i was always exposed to fantastic continental cuisine and was given the opportunity to travel by train all over the continent, since most countries were only a couple of hours away. One of the unsung culinary heroes of Europe is Belgium.
I remember driving to the northern part of Belgium with my friends, we stopped at this industrial port, famished, looked around for about an hour, realized that i was a Sunday and about everything was closed. After loitering around cursing the sky and kicking around an empty Coke can, we happened right by the water side where all these multiple seafood stall were spread out in a rigid line. They were selling “barquettes” basically baskets of freshly steamed seafood with the best mayonnaise you will probably ever get to taste in your life. The baskets were differentiated by price and weight, the heftier the catch the more consequent the tag. We settled in for a good 25 Euro mix each. A delightful toss up of crabs, lobsters, shrimp, mussels and clams. Belgium is also known for it’s Moules Frites (Fries and Mussels) and it’s beer. Their French Fries are ludicrous. I know some people (ok, i’m lying… i mean me) who would go to Brussels just to eat french fries and sip on some monk brewed pints. Oh and the Mussels? Genius. Simple, fresh mussels steamed in their own sea water, some white wine, butter, fresh herbs and finished with some creme fraiche.
Yes, this is how i crave for things, i focus on memories and build enough resolve to go to the market and buy the ingredients i need to recreate a feeling.
Here is a quick mussel dish, that is cooked in an south east asian style with some chilies, lemongrass, fish sauce and coconut milk of course.
Mussels are also a great source of protein and nutrients. This dish is so filling yet incredibly healthy and good for that hard working body.