Sunday, January 30, 2011

Mussels in Spiced Coconut Milk

What was originally supposed to be mussels in black bean sauce quickly became this when I discovered that I had no black beans in my apartment. Gourmet my ass, right? What can I say, I'm only human, but it was a good dish nonetheless and I licked my plate like the dog that I am. Had I had cilantro, it would've been even better.

1 Shallot
4 Jalapenos
5 Cloves Garlic
Cube of Tamarind Pulp with 0.75 in sides (approximately) (I can't believe I'm a math teacher, FML)
1/3 teaspoon Ground Coriander
1/2 teaspoon Ground Cinnamon
1 man-sized pinch of Dried Lemongrass
1 tablespoon Brown Sugar
1-2 tablespoons Sesame Oil
Salt (I just toss it in- maybe a teaspoon, maybe less)

1 15oz can of Coconut Milk
3 Tomatoes Diced
1 teaspoon Oyster Sauce
1 teaspoon Fish Sauce
1 teaspoon Soy Sauce
Dash of Sriracha
10 oz. block of Firm Tofu rectangular prismed (haha, math joke. cube them) (save the juice for the rice- why waste good protein? I learned this tip from an old housemate... I think... or was it Sarah?)
1.5 Onions Diced
1.5 Red Bell Peppers Diced
1 lb. Mussel Meat
Jumbles Thai Basil
Juice of 1 Lime
Handful of Bean Sprouts

From shallot to salt pulverize in the a food processor or something and simmer in coconut milk. Stew the tomatoes and tofu. Put in the soy, oyster, sriracha and fish sauce. When properly stewed (anywhere from 1 min later to 20, who cares) put in the onion. A few minutes later, put in the red bell. A few minutes later put in the mussels and basil and lime. When serving, grace with bean sprouts.

Serve next to, but never over, white rice. Like a n00b, I used Basmati even though Jasmine would be more appropriate. But unlike a n00b, I knew this and have disproportionately too much Basmati and also prefer Basmati. It doesn't matter.

2 comments:

  1. A candlelit dinner and chopsticks? Who exactly are you trying to impress sir?

    ReplyDelete
  2. Your mom, you douche. Thanks for reading.

    ReplyDelete