Le Creuset Giveaway Finalist: Spiced Mussels

One of five finalists in the Metrocurean Le Creuset One-Pot Giveaway ...

The recipe: Indian Spiced Mussels

The finalist:
Olga Berman of Mango and Tomato
spends her free time cooking, salsa dancing and traveling. She believes
cooking for one can be as rewarding as cooking for company, and doesn't
need to involve a lot of time or ingredients. Olga's recipes are
inspired by her memories of growing up in Russia, her travels and what's
available in her fridge at any given time.

Olga writes:

are so incredibly easy to make. The only thing you really have to worry
about is to make sure and clean them really well. After that, let your
imagination do the work. You can use white wine and shallots or tomato
broth. For this recipe, I decided to incorporate Indian flavors!

1 tablespoon canola or vegetable oil

2 garlic cloves, finely chopped

1 inch ginger, peeled, finely chopped

3 inch lemon grass piece bruised (just hit it with a knife a few times to let out the flavor)

spices: curry powder, coriander powder, cumin powder to taste

1 can coconut milk

2 pounds mussels (make sure to scrub them and discard any of the ones that are open or broken)

French Bread

cilantro, chopped

1. Heat oil in a deep skillet. Add garlic and ginger and cook until the aroma comes out.

2. Add lemon grass and the spices and cook for a few minutes. (taste as you go and add more if needed)

3. Add a can of coconut milk, bring to a simmer, and add the mussels.

4. Cover the pan, let the mussels cook for about 5 minutes and then check to see if all of them have opened.

5. Once all the mussels are open, serve them in a bowl with the broth, cilantro and some French bread for dipping.

I would recommend a bottle of Alice White Lexia. What a perfect accompaniment: sweet, light, and delicious.

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