Unless we’re talking about onion ring poutine (think about it — it’d be amazing).
But I will happily share a recipe that a culinarily gifted friend improvised. Presenting Amanda’s Red Curry Mussels…
In the biggest sauce pan you own, put 1/4 cup butter, 3 tbs minced garlic, 2 tbs finely chopped ginger and 1 chopped orange bell pepper. Saute for about 2 minutes. Add 5 plum tomatoes (seeded and chopped) and saute for another minute or so.
Throw in 2 cans coconut milk, 2 cans light coconut milk, 2 tbs red curry paste, 1/4 cup chopped cilantro and a dash of salt. Let simmer.
Add 4 lbs cleaned, live, good quality mussels (if you’re in Vancouver, Whole Foods and Seven Seas have great ones). Cover and cook on medium heat for about 5-7 minutes, stirring occasionally. You want the mussels to open (toss out those that don’t).
Serve with lots and lots of fresh French bread (you’ll want to drink the broth, but mopping it up is the next best thing). Serves 4-5.
Apron and matching mitts from Anthropologie.
Oh, want my recipe for onion ring poutine? Take onion rings, add cheese curds and gravy. You’re welcome.
Ohhh, onion ring poutine. Genius, KD!
I’m tellin’ ya — it could be huge!
that sounds divine – Amanda’s awesome!
We did our fave mussels recipe last week – stolen/inspired from Chambar. Mussls w/bacon, leeks and cream. Indulgent? Yes. Worth it. Oh yaaa.
goodbye chambar … totally making these.
[ok that was a half lie. will still be going to chambar.]
i love the title of this post.
It sounds like an onion ring poutine day, gotta say.
onion ring poutine is available as an ‘off-menu’ item at finer establishments such as burger king…
Love your apron and gloves!
You had me at mussels.
I love that the picture is of your totally sweet apron and gloves. There may or may not actually be mussels in that pot, but you look good cooking them!