Tag Archives: mussels

Mussels in Thai Green Curry Sauce

Wheat-free * Dairy-free * Gluten-free * Paleo ~~~

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I really love the fish department at Whole Foods, so whenever I’m there I check it out to see if something is calling to me.  This week it was the mussels – they were the small ones that I prefer (though I know many people live the larger meatier ones).

I usually try to buy only wild caught fish, mussels are the exception.  The difference between farmed and wild caught mussels are….sand – and lots of it.  Although I rinse and scrub my mussels before cooking them, no matter how hard I work there is always at least a few gritty mussels.  Now I like gritty people just fine, but gritty shellfish (or vegetables for that matter) are just not acceptable.  To explain the difference between farmed and wild here’s a piece from Sunset magazine  http://www.sunset.com/food-wine/flavors-of-the-west/seafood-farmed-or-wild :

Mollusks

Clams, oysters, scallops, mussels are the ideal farmed seafood. In the wild, they may be harvested using hydraulic dredges, which rip up the ocean floor.

Farming, on the other hand, involves either raising the mollusks on beaches and hand-raking to harvest, which has very little impact on the beach itself; or growing them on strings hanging from floating platforms or in metal-mesh sacks laid on floating racks, neither of which does any environmental damage whatsoever.

Moreover, these little bivalves eat plankton, so do nothing to deplete other fish populations. And best of all, they’re filter feeders, leaving the water cleaner than it was before.

Now about the sauce…I use store-bought Thai green curry sauce (I bought it at Whole Foods but I know they also carry it at Trader Joe’s and most gourmet stores have it in their Asian section or of course you can find it online).  I don’t feel guilty about buying it prepared as there is a large list of “unusual” ingredients that goes into it like galangal, lemon grass, coriander roots, and shrimp paste.  Surprisingly the prepared pastes are generally paleo.  Check the label before you buy it.

This is one really delicious way to prepare mussels.  Enjoy!
Continue reading Mussels in Thai Green Curry Sauce

Mussels and Clams Provencal

Paleo * Gluten free

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I was at a birthday brunch for a friend on West 20th Street and the magnetic pull of Chelsea Market Place extended the 5 blocks I needed to walk there.  I love going to Chelsea Market Place, it’s a New York City food mall and home of The Food Network (I’ll remember to take pictures for you the next time I go), the shopping is great.

I went to the fish store and opted for the mussels and clams because it was Sunday and no matter how excellent the fish store, Sunday is not the best day to buy fish.  Bivalves, on the other hand, are fine as long as they are still alive – and any good seafood monger will only put “good” ones in your order.  I chose to use both clams and mussels because they looked so good and were both small – the way I like them.  You can use either clams or mussels with equally good results.  Cooking times may vary on this recipe as it takes longer to cook larger clams and/or mussels than it does the small ones I chose…and if you are using both clams and mussels, put the clams up to cook first as they always take longer to open than comparably sized mussels.  Also, clams are brinier so you don’t need salt for them; if you are only using mussels, you may want to taste the sauce and see if it needs salt before serving. So I got home and was deciding whether to make a red or white sauce for them when I saw these two previously beautiful tomatoes still languishing on the counter.   That sealed the deal…Provencal…and yummy. Continue reading Mussels and Clams Provencal