A Modestly "Gourmandise" Proposal

Spicy Green Mussels

adapted from the NY TIMES (http://www.nytimes.com/2011/10/12/dining/spicy-green-mussels-recipe.html)

So, this was made, as per my mom's request. *note: credit should be given to the hammering and dessicating of the coconut to the lovely kitchen aids, Peg Kuman and Gayle Sorrentino. : )

I would like to say that this is a stellar recipe for anyone who enjoys fresh mussels, spice and just trying new things. It is also important to note that it might look a tad intimidating, but essentially it just requires some prep work for the food processor.

Without further ado:

Ingredients

2 bunches cilantro, leaves and tender stems, coarsely chopped, about 2 cups

1 2-inch piece fresh ginger, peeled and thickly sliced

2 garlic cloves

1 or 2 serrano chiles, split lengthwise (I would recommend just one, two if you or your fellow diners like to feel a lot of burn.)

1/2 cup grated unsweetened fresh coconut fresh

1/2 teaspoon salt

2 teaspoons brown sugar

4 pounds mussels

2 tablespoons unsalted butter

1 cup vegetable broth or water

3 or 4 scallions, thinly sliced

Lime wedges to serve

1. Here is your fresh coconut. Essentially, it has two eyes and a nose. Now...what to do with this strange fruit.

2. BREAK IT!!! Heh, how many times can you honestly say that you were able to use a hammer as a kitchen utensil!? If you are feeling frustrated, this could be a good go-to recipe. So, with regards to actually getting into the coconut, there are plenty of youtube videos, etc. on how to actually do it. I would recommend watching one. But, for a quick summary, poke the eyes and nose of the coconut. Puncture the softest one to drain coconut milk (which you can drink). It should be sweet. If not, you should get yourself a new coconut. Then, heat the coconut in the oven for about 20-25 minutes. After it cools...break that baby! "If I had a hammer..." You can then scrape the flesh and get the chunks you want. No need to shred it as it will be placed in the food processor anyway.

3. You are going to make a green chili curry paste of sorts. This is where you place the garlic, cilantro, chilis, salt, ginger, coconut and brown sugar into a food processor. Ground to a coarse paste. Et voila!

4. Clean and rinse your mussels thoroughly. Remember to discard any open or broken ones.

5. Heat the butter in a large dutch oven.

To quote Julia Child "Butter makes everything better."

6. Add the mussels to the pot and coat with the butter. Then add the broth or water, raise the heat and keep covered for another two minutes. Add 1/2 a cup or a quantity of your choosing to the pot and cook 4-5 more minutes, keeping the lid on.