May 27 - Southeast Asian Mussel Salad

So I was a couple weeks behind on my recipes (temporary interruption as I helped my husband get ready for an 8 month trip to the deserts of Kuwait), but this recipe was just the thing to get me back on track. There is something magical about a simple recipe that quickly and easily provides you with a wonderful meal…and it’s all the better if the recipe can be adapted for other purposes. That was what I found with the Southeast Asian Mussel Salad.

When I first saw the recipe, I was excited because I love mussels. But I rarely diverge from the basic preparation – in a large stockpot, add a couple cloves of crushed garlic + can of diced tomatoes + cup of wine + bag of mussels, bring to simmer, cover, and steam until mussels open, then serve with crusty bread and a simple salad or crispy green beans. It’s a great meal, but I was interested in mixing it up a bit.

Imagine my surprise when I finished with this salad and realized that while the mussels were good, they weren’t what kept my interest. The simple salad was the supporting actor that stole the show. The lime and chili mixed with just a bit of coconut milk was the perfect dressing for the mixed textures of the salad. The next day, I used the left over produce to make it again with shrimp. It great both times – light but filling, simple but flavorful. I think you could add almost any mild protein and have a successful meal. I have no doubt I will be making this again – it’s my Simple Summer Salad, the 2009 edition.



Southeast Asian Mussel Salad
4 pounds mussels, well scrubbed
1/4 cup coconut milk
2 tablespoons freshly squeezed lime juice
2 to 3 tablespoons fish sauce, or to taste
Zest from one lime
1 to 2 fresh Thai chilies, minced
1 cup mung bean sprouts
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup fresh cilantro, chopped

1. Put mussels in a large pot with a lid. Pour 1/4 cup water over all, cover, bring to a boil, then reduce heat to maintain a steady bubble (you will hear it and see some steam escaping). Shake pot now and then.

2. Meanwhile, combine coconut milk, lime juice, fish sauce, lime zest and chilies in a large bowl; add bean sprouts, cucumber and red pepper.

3. Mussels will be done in 5 to 10 minutes, or when all or most of the shells have opened. Remove and let cool slightly, reserving cooking liquid. (If there is a great deal, reduce it while you shuck mussels.)

4. When mussels are cool enough to handle, remove them from their shells and add them to bowl with vegetables and dressing. Add cilantro and as much of the reserved cooking liquid as you need to make mixture saucy. Toss well to combine, adjust seasonings and serve, or refrigerate for up to a few hours.