Spicy Thai Mussels with Chorizo in a Coconut Curry Broth

I realize I am always telling you how delicious everything on this blog is and that you must go make it right now... blah blah blah blah blah! But listen up.  I am being 500% serious right now.  If you like mussels and make just one recipe that I share, this is the winner.  Ding ding ding ding!

If I had to choose my last meal, this would be it.  I could die happy with this in my belly.  Speaking of last meals, did you know that there is a Wikipedia page that lists the last meals requested by all of the Death Row inmates?  Kind of cryptic and I don't think that any of these horrible people even deserve a last meal but it is crazy to read.

Well, back to these mussels.  I can't take full credit for this recipe as it was actually a joint effort between Matt and I.  When we first met, he could make 3 things; shrimp scampi over angel hair, meatloaf and sandwiches.  You may laugh that he can make "sandwiches" but I kid you not that he is THE BEST sandwich maker in the world.  From picking the perfect bread to making sure the ingredients are perfectly proportional, he is like an artist when he assembles a sandwich.

Although I could go on and on about his sandwich making skills, he has since graduated to bigger and better things in the kitchen.  He even made me braised beef short ribs the other day. What! Simmered in a veggie and herb filled red wine reduction, they were fall-off-the-bone good!  Each time he makes something new, I am both grateful and thoroughly impressed.

Please let me know if you get the chance to try this recipe because I know you will love it just as much as we did.

Melt the butter

And cook the onions

Add the chorizo and garlic

Next the red pepper and red curry paste.  The paste does have a kick to if you prefer a milder dish, gradually add it in.  You can always add more but can't take away.

We also added a Serrano pepper and ended up using about 1/4 of it.  That added plenty of spice.

Once everything has cooked, deglaze the pan with some dry white wine.

Let it reduce by at least half.

Next add the coconut milk

A little honey for sweetness

Lime zest and juice

Tomatoes

And fresh ginger

You will want to clean and "de-beard" the mussels.  See, that's Matt's hand and he used his super man-strength to de-beard all of these little mussels.

He also taught me how to see if an mussel is alive.  If a mussel is open, give the shell a little tap.  If it closes, then it is alive.  If it stays open, then it is dead and throw in out like a bad habit.  No one wants to get a bad mussel!

Finally, throw the mussels into the broth, cover and let cook for about 15 minutes.  They will open and release juices to add a delicious seafood flavor to the dish.  Garnish with cilantro and serve with some crusty bread.

Spicy Thai Mussels with Chorizo in a Coconut Curry Broth
2 T. butter
1 medium onion, diced
4 garlic cloves, minced
1 lb. raw chorizo sausage, removed from casing
1/3 c. red bell pepper, diced
2 T. red curry paste
1/4 Serrano pepper, chopped thin
1 c. dry white wine
1 can coconut milk
1 T. honey
1/2 lime, juice and zest
3 tomatoes, diced
2 t. fresh grated ginger
2 c.chicken broth
salt and pepper to taste
2 lbs. mussels
1/2 c. chopped cilantro

In a large stock pot or dutch oven, melt the butter over medium heat.  Add the onion and let cook for about 4 minutes.  Add garlic and chorizo and continue to cook until meat is browned... about another 4 minutes.  Next add the red curry paste,red bell pepper and Serrano pepper.  The Serrano is very spicy so omit if spicy is not your thing!

After the chorizo mixtures cooks together for a few minutes, deglaze pan with wine.  Let reduce by half.  Next add coconut milk, honey, lime juice and zest, tomatoes, ginger and chicken broth.  Cook for about 10 more minutes over medium heat. Now its time to taste the broth and season with salt and pepper as needed.

If you have a co-pilot, have them clean and de-beard the mussels while you are making the broth.  If not, make sure you do this before hand so you can throw them in when the broth is ready.  To do this, use a paper towel or kitchen brush to clean any dirt or debris from the outside of the mussels.

While you are cleaning them, tap the shells of any open mussels and make sure they close.  If they remain open, then the mussel is dead and needs to be discarded.  Also, if you see and thread-like "beards" hanging out of the seam of the mussel, pull it out.

You are now ready to add the mussels to the broth.  Keep over low heat and cover.  Cook for about 10-15 minutes to allow the mussels to open. Take the lid off and finally throw in the cilantro.

Serve with some grilled garlic bread and a glass of the left over wine!