Everytime I walk pass them mussels at Foodlovers market or Woolworths, I keep going back to my fondest mussel memory. Beluga used to make a starter mussels in red thai velouté (which is no longer on their menu). I remember thinking French Thai sounds interesting. So tonight I did a bit of that, with some indian (the chilli powder) & italian (italian parsley). I made some unsalted garlic butter bread sticks dusted with dry herbs using rye.
Starter/appetizer/light meal. Serves 2.
Mussels in fusion velouté:
Ingredients & cooking instructions:
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1/4 thinly sliced red onion
Freshly chopped Italian parsley
Freshly chopped dhanya (coriander/cilantro)
1/4 cub finely cubed green pepper
Finely sliced Asian ginger (the pink kind you use as a palate cleanser when eating sushi)
1/2 a red chilli
1/2 teaspoon garlic and ginger paste
Heat olive oil (garlic infused if possible) in a pan and add the above ingredients.
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1 tablespoon soy sauce
1 teaspoon ground black pepper
1 teaspoon dried red chilli flakes
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1 teaspoon red chilli powder
1 tablespoon tomato paste
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Stir into a chutney consistency, add boiling water when necessary so that it does not dry out.
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100 ml coconut milk
Whisk a 2 teaspoons of baking flour and 70ml milk together
Add both to the chutney. Bring to boil. Add 12 mussels (cleaned and unopened) to the sauce, lower heat, close lid of the pot and let simmer for 5-7 minutes.
Garnish with some chopped Italian parsley when serving.
(You could use any firm bread that tastes good toasted)
Cut the the rye roll into stick slices
Slightly melt unsalted butter in the microwave and add crushed ginger
Add butter to bread sticks
Grill in the over for approximately 1 minute. Watch it so that it does not burn under the grill.
When serving, sprinkle some dried mixed herbs over warm bread sticks.