Thai Green Mussel Curry

This dish I made the other night just messing around with the ingredients I had in my fridge, except the mussels, which I bought that day, while I was out as they were on special. This would serve 2-3 as a main meal, depending on appetites, without rice. My hubby and I try to eat low carb as often as we can so I did not serve ours with rice. I would say if serving over steamed Jasmine rice it would be adequate for 4 as you would have the added starch to fill you up, as we all know how light mussels are.



Ingredients

2 Tablespoons of peanut oil
1.5kg Mussels, beards removed and scrubbed well
2 Small white onions, sliced thinly
3 Cloves garlic, crushed
2 Teaspoons lemon grass, Jar (1 Tablespoon chopped fresh, but finely chopped)
2 Teaspoons fresh ginger, grated
3 Tablespoons green curry paste
600ml coconut cream
2 Tablespoons lemon juice
1 Tablespoon thick tamarind concentrate
2 Teaspoons fish sauce
11/2 Cups water
2 Tablespoons fresh coriander, chopped coarsely
125g Snow peas
150g Bean sprouts
4 Green onions, sliced thinly


Method

1. In a large saucepan boil some water, pour mussels in and boil until mussels open, drain and discard any that haven't opened. Set to one side, wash out pan.

2. Using the same large saucepan pan, Add the oil,onions, garlic, ginger and lemongrass, cook, stirring until onion is soft. Add the paste, cook, stirring until fragrant.

3. Add the rest of the ingredients, down to and including the water. Bring to a boil then turn down the heat to a simmer, leave to simmer about 5-10 Min's, to allow the flavours to come through.

4. While the sauce is simmering, remove meat from about half of the mussels, this makes for ease of eating and presentation, otherwise your eating a bowl full of shells.

5. Return remaining mussels and mussel meat to pan along with the vegetables and coriander, reserving the green onions for garnish, cook stirring until sprouts are just wilted and mussels are heated through.

To serve: Pour spoonfuls of curry into serving bowls and sprinkle with green onions. if you want carbs serve over steamed jasmine rice.

All photo's taken by me unless otherwise stated.

Crab Topped Oysters with a Bearnaise Sauce

I went to my fish market last weekend and bought some king crab legs, to make crab stuffed ostrich, the legs were huge and when I removed all the meat I realised there was far too much meat for just the ostrich I had. I had also bought some oysters as my niece loves them and she was coming over, I had planned on making oysters kilpatrick and mornay to start, when I realised I had so much crab I changed my mind and made crab topped oyster instead.

Ingredients

16 Large Oysters
1/4 Cup dry Bread Crumbs
Paprika
Rock Salt
Béarnaise Sauce
450g Fresh lump Crab Meat

Easy Béarnaise Sauce

2 Large shallots, minced
3 Teaspoons tarragon, chopped finely
2 Teaspoons parsley, chopped finely
1/4 Cup dry white wine
Pepper to taste
1 Cup hollandaise, kept warm




Method

1. Scrub oyster shells and open Oysters discard top shell, drain liquid, rinse under cold running water to remove any sand or grit.

2. Place oysters on a bed of rock salt (this helps to keep them stable.) in a large flat pan.

3. Put 1-2 teaspoons of béarnaise over each oyster and top with 1 tablespoon of crab meat. Add another 1-2 teaspoons of sauce over crab.

4. Sprinkle oysters with bread crumbs and paprika. Bake at 190c degrees for 15 minutes or until sauce starts to brown.


Béarnaise Method

1. Combine shallots, tarragon, parsley, white wine and pepper in a small saucepan and boil over a high heat until liquid has been reduced by half.

2. Remove from heat you can either leave as is or strain through a fine sieve if desired.

3. Cool slightly and beat the mixture into the warm hollandaise. If desired add a few extra chopped fresh herbs.

Yields about 1 cup

Makes 4 stater servings

All Photo's taken by me unless otherwise stated.