I have been craving mussels for weeks. It started when we were in Paris and I saw people eating a bowl full of mussels outside of a charming cafe. It continued after I was in Greenwich and we went out for fish and chips and I saw a server bring mussels to a nearby table. Every time I saw them they looked so good, but for some reason I wasn’t eating them! Why wasn’t I eating mussels?!

So, I took matters into my own hands and decided to make mussels at home. When Ryan and I lived in Arlington, VA we used to like a place called Fatty Shorty’s (it no longer exists). We would get green curry mussels with bread and sausages slathered with mustard and topped with onions. Although the place didn’t last long, we thought it was delicious and those mussels were the inspiration for making this recipe. 

Making mussels at home is something that sounds a bit scary, and I think that’s because there are so many rules associated with mussels. When you buy them, you want to remove any that are chipped or already open. You want to clean them to get the silt out. And you need to remove the beards, but in a certain way so you don’t prematurely kill it. Then, once they are cooked you don’t want to eat any that haven’t opened. See, so many rules?!

But in fact, mussels are really simple to clean and prepare, quick to make, and delicious to eat. The longest part, and it’s hardly strenuous, is making a flavorful and complex broth that you’ll use to steam the mussels. Then, once you put the mussels in to steam, it takes just minutes (2-6 minutes). It’s glorious and quick. And then you can slurp up all that broth using a spoon or the empty mussel shells. In fact, my number one recommendation for making mussels at home is that you also buy a nice baguette so you can use the bread to sop up the amazing broth you worked so hard to create. I was silly and forgot nice bread so Ryan and I had to use hot dog buns.

Also, if you like mussels but fear making them at home, here’s one last plug: I bought 1 kilogram of mussels for £4 from my local fish monger. Yeah I went to a fish monger and not the grocery store, I’m cool like that. When you go out to eat, a bowl full of mussels can be pretty expensive and I’m always left wanting more. Make these at home and you’ll have enough mussels for 4 people for under £10. Can’t get much better than that.

Cleaning process learned from Smitten Kitchen Cookbook. Recipe adapted from Serious Eats.

Messy level: Slightly messy largely because of the cleaning process. Otherwise, all you have to do is a little cutting and everything else is cooked in one large pot.

Coconut Curry Mussels

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Serves: 4

Ingredients

• 2 pounds mussels
• 8 sprigs cilantro, leaves and stems separated
• 4 garlic cloves, divided
• 2 small thinly sliced shallots, divided
• ½ teaspoon whole coriander seeds
• ½ teaspoon chili flakes
• zest from 1 lime
• 1 tablespoon lime juice
• salt
• 1 15oz can coconut milk
• 1 tablespoon vegetable oil
• 1 tablespoon Thai green curry paste
• 1 stalk of lemon grass, cut in 1" pieces
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1 serrano chili, thinly sliced (optional)

Instructions

1. Remove any mussels that are cracked or already opened. Put the remaining mussels in a large bowl and cover with cold water. Let it sit for 10 minutes. This is done to clean them.
2. Spoon out the mussels. Don't pour them out otherwise the silty water will just go back on to the clean mussels.
3. Remove the beards from the mussels. Do this by pulling the beard toward the hinge. More info can be found here. Ok, now your mussels are ready to cook!
4. In a food processor combine the cilantro stems, 2 garlic cloves, 1 shallot, chili flakes, lime zest and a pinch of salt. Pulse until everything is finely chopped and combined.
5. Scoop 2 tablespoons of coconut milk into a large pot. Add the vegetable oil. Heat over medium heat until very hot.
6. Add the remaining garlic, remaining shallots, green curry paste, lemongrass, and everything from the food processor to the pot. Cook, stirring occasionally for 4-5 minutes. It should start smelling nice.
7. Add the remaining coconut milk, sugar, and fish sauce to the pot. Turn the heat up a bit and bring to a simmer. Let it simmer for 3-5 minutes. Taste and season as desired.
8. Add the mussels to the pot. Give them a stir and cover. Cook for 3-6 minutes or until all the mussels are open.
9. Once the mussels are cooked, stir in the cilantro leaves, lime juice, and serrano chili.
10. Serve with bread and eat immediately

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I have a confession. I’m probably not going to watch the Super Bowl. Sure, I had fantasies of having friends over for a big American Super Bowl party with lots of delicious food. But the game starts at 11:30pm. On a Sunday. When I have to work the next day. Also, I don’t care about either team – and usually that’s no problem – because of the commercials. But I won’t even get to see the commercials! And also, I like sleep, so I’ll probably do my usual and be in bed by 10:00pm.

But, my friend Rachel asked for a chili recipe and I thought, “oooo, sounds good.” So I decided I can still eat yummy Super Bowl foods without watching the game. And chili is so lovely this time of year when it’s cold and dreary outside. Also, I’ve never made chili before and it felt like it’s one of those things I should try out. I couldn’t find any Fritos, although I didn’t look too hard, so it might not be the most authentic American chili. Or as my friend Charlotte said, “chili without Fritos is just kind of pointless.” But, maybe Fritos are pointless. Do you ever eat them with anything besides chili? I don’t. I’m starting to get off topic. Let’s get back to chili. 

I decided to  forget the Fritos, and step my chili up to the next level by putting it in a bread bowl. Obviously, bread bowls are awesome. Unless you’re gluten in tolerant, and then I guess maybe not awesome. But I love bread bowls. It feels so decadent to have so much bread. It also reminds me of Panera, which I know isn’t fancy, but I still kind of love it. Chili is also great in a bread bowl because if you rip the bread too much the chili doesn’t flow all that fast, and so won’t get everywhere. To me, this was a perfect stick-to-your-ribs, cold-winter-night, eating-in-front-of-the-television-underneath-a-blanket sort of food. And there’s totally a market for that kind of meal right?

I also made tiny bread bowls and gigantic bread bowls, which was fun and sort of hilarious. It looks like mama and baby bread bowls. But, if you were ever having a party you could also make small individual bread bowls and use that as a way to serve chili or soup. Also the bread bowl is really easy to make, but somehow feels really fancy. Cut off the top, about 2 inches down. Set the top aside. Scoop out the middle of the bread leaving an edge about 3/4″ thick. You can scoop it out with a spoon, your hands, or get things started with a knife and then some combination of those utensils. Just don’t make the edges of the bread too thin. Eat the bread insides or let them get dried out and turn them into homemade bread crumbs.

And while we’re talking recipes and methods, I want to say, don’t take the recipe too seriously. Taste as you go and adjust as you like. The way I’ve made it, there’s a little bit of a lip-tingling heat, but it’s not too spicy. I’ve also added a bit of barbecue sauce to counteract the spice and add just a tang of sweetness. You want more sweetness, and more barbecue sauce. More spice? Add more chilies or chili powder. You can also add beer, salt, different beans, combinations of beans. The world is your oyster, do what you like.

Final thought: if you are watching the Super Bowl this weekend, I want to know about the commercials. I can find out the score from Google, but I can’t gossip about the best commercials without you. So, please be a dear, and come back to the blog and post below your favorite commercials. Link to a YouTube video if you like. I wanna know what was hilarious, or awkward, or smart. I also want to know how often Budweiser brought out the Clydesdales, because you can always count on that commercial. I’ll be sure to give a shout out to everyone who shares a commercial with me. Thanks!

This recipe was inspired by the Pioneer Woman Cooks’ Frito Chili Pie.

Messy level: So easy and clean! Everything is in one pot and you basically just heat it and let it simmer. And you can let it simmer for however long you want. Couldn’t be more hassle free.

Chili in a Bread Bowl

 

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Ingredients

• 2 pounds ground beef
• 1 red onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon oregano
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 tablespoon Worcestershire sauce
• ¼ cup barbecue sauce
• 2 14-15oz can of diced tomatoes
• 2 green chilies, minced
• 2 14oz cans kidney beans, rinsed and drained
• grated cheddar cheese, optional for toppings
• 1 red onion, minced, optional for toppings
• a roll of bread for each person you're serving

Instructions

1. In a large pot, over medium high heat, saute the onion and garlic. Cook for about 5 minutes or until the onion starts to get soft and translucent.
2. Add the ground beef to the pot and cook until browned.
3. Add the diced oregano, cumin, chili powder, Worcestershire sauce, barbecue sauce, diced tomatoes, and green chilies. Mix well, then cover and lower the heat. Let it all simmer for 30 minutes.
4. Now add the beans. Stir to combine. Let it simmer again for at least 30 minutes - or until you're happy with it and are ready to eat.
5. While the chili is simmering, prepare your bread bowl. Cut horizontally across the bread roll, about 2 inches down. This is your lid.
6. Then using a spoon, a knife, or your fingers, carve out the middle of the bread. Be sure to leave an edge of about ¾ inch so that you don't have any seepage.
7. When the chili is done, spoon it into the bread bowl. Top with cheddar cheese and raw onion, if using.
8. Serve and watch everyone be satisfied and happy.

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