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.