Pei Texmox Mussels Recipe

Clean mussels

Rinse PEI mussels under cold water, discard any with broken shells or that do not close when tapped. Remove beards by pulling toward hinge and scrub shells if needed. Place in a bowl in the refrigerator until ready to cook; sprinkle with 1 tsp kosher salt.

In a large wide pot or deep skillet with a tight-fitting lid, heat 1 tbs olive oil and 2 tbs unsalted butter over medium heat until butter is foaming.

Add 1/2 cup finely diced yellow onion and sauté 4–5 minutes until soft and translucent but not browned.

Add 4 minced garlic cloves and cook 30–45 seconds until fragrant, stirring to avoid burning.

After aromatics are fragrant, add 1 tbs red curry paste and stir 30 seconds to bloom the spices into the aromatics.

Pour in 1 cup full-fat coconut milk and 1/2 cup stock; stir to combine and bring to a gentle simmer. Add 1 tsp fish sauce and 1/2 tsp brown sugar, taste and adjust seasoning. Simmer 2–3 minutes.

Add the cleaned mussels to the pot, increase heat to medium-high, cover with lid and steam for 4–6 minutes, shaking the pot once or twice, until mussels open. Discard any that remain closed.

Remove from heat, finish with 1 tbsp fresh lemon juice, 1/4 cup chopped parsley and 1/2 tsp freshly ground black pepper; gently toss to coat and serve hot with crusty bread.

After the aromatics stage, pour in 1 cup dry white wine and 1/2 cup stock. Add 1 bay leaf and bring to a brisk simmer to reduce the wine by about a third (2–3 minutes) to concentrate flavor.

Add the cleaned mussels to the pot, cover, and steam over medium-high heat 4–6 minutes, shaking the pot occasionally, until shells open. Discard any that remain closed.

Remove lid, finish with 1 tbsp fresh lemon juice, 1/4 cup chopped parsley and 1/2 tsp freshly ground black pepper. Spoon the broth over mussels and serve immediately.

After the aromatics are fragrant, add 1 tsp tomato paste and cook 30 seconds to caramelize slightly. Add 1 cup crushed tomatoes and 1/2 cup stock, 1/2 tsp dried oregano; stir to combine and bring to a gentle simmer for 2–3 minutes.

Add cleaned mussels, cover and steam 4–6 minutes over medium-high heat until mussels open, shaking the pot once or twice. Discard any that remain closed.

Finish with 1 tbsp lemon juice, 1/4 cup chopped parsley and 1/2 tsp black pepper. Serve with toasted bread to soak up tomato-garlic broth.