It’s not very often that I get the pleasure of cooking for my loved ones. Jason and I live such hectic, full-to-the-brim, jam-packed lives that it’s hard to find time to treat my family and friends to a home-cooked meal. So when I found out my mom was going to be in town dog-sitting for my brother last week, I jumped at the opportunity to spoil her! She’s been so supportive of my culinary passion and I think it’s safe to say it has rubbed off on her a little too. I wanted to make something I knew she wouldn’t normally make herself, in hopes of exciting her taste buds a bit. We just ate these curried mussels out of the bowl with a chunk of bread to soak up the broth. This would be equally delicious over a bed of rice. Or if you’re not a fan of mussels, try it with shrimp!
I love cooking shellfish like mussels and clams because you can do it all in one pot (easy clean-up!) and it will all come together in just 10-15 minutes. In Seattle, we’re blessed to have incredibly fresh, meaty mussels from Penn Cove which is just a short drive from where I live. If you’ve never cooked mussels before, don’t worry! Here are some things to keep in mind.
- Buy them fresh the day you plan to eat them, if possible. Keep them cool on ice until you’re ready to cook.
- Rinse and scrub them lightly to get rid of any barnacles or loose shell fragments.
- Pull off the “beard” (the fibers that attach a mussel to a rock).
- If any mussels don’t open during cooking, don’t eat them.