This is post #100! Thank you to everyone who reads my quirky little stories and enjoys these delicious recipes. Your interest and support means the world! A big thank you to my biggest supporter, best friend, and cooking partner and crime: my boyfriend, Parker. As you always strive to support the craziness of my life, I wanted to dedicate this 100th post to you: Mussels and movies, what more could you want?
Happy Thursday! I, for one, have never been so excited for the weekend. My boyfriend and I are headed to NYC for Fall Break, something both of us are in desperate need of (thank youuuu thesis projects). But before I happily wave goodbye to Dallas for this five day weekend, I wanted to share a recipe Parker and I made a little while back. One of his favorite things in the whole world are mussels and, to his dismay, I had never actually eaten them until this past year.
SO! We decided to tackle a mussels recipe from Guy Fieri’s cookbook (the host of Diners, Drive-Ins, and Dives with the whacked out bleached blonde hair), and it did not disappoint! There are going to be a few more recipes posted up here from his book, so if you are interested in purchasing the cookbook, you can find more information about it on my Recommended Cookbooks tab.
This post also has a second agenda, hence the title “Movies & Mussels”. Since I’m sharing one of my boyfriend’s favorite recipes, I thought I would also take a moment to share with you his senior thesis project. As I’ve mentioned before, both of us are in the midst of our thesis projects. While mine is a crazy academic research project (woooo!), my creative other half is making a short film. The subject is near and dear to my heart, and I’m incredibly proud of the work he has put into the project thus far. In an effort to help him reach his goal of raising $2,000 for the production, I wanted to share the link to his IndieGoGo campaign. Any and all donations are greatly appreciated and will make a huge difference! I’m actually going to cater for the set and cook for his film crew, so you’d be doing me a huge favor too. If nothing else, read about it and see what he’s up to! Here’s the link: https://www.indiegogo.com/projects/lucky-thesis-short-film.
Anyways! Thanks for letting me shamelessly beg y’all for money so my boyfriend isn’t a completely stressed out loon for the rest of the academic school year. Back to the food! Some tips and thoughts for this recipe…
- You can replace white wine with apple juice if you aren’t interested in buying an entire bottle of white wine.
- If you’re not a curry person (it’s okay, I’m not either) don’t let the presence of curry in this recipe deter you from making it! It doesn’t over power the dish by any means.
- You can make this as an appetizer or main course. Parker and I split it and it was plenty for dinner (even though it’s meant for 4).
Guy Fieri’s Spicy Steamed Mussels: Serves 4
- 2 pounds mussels, scrubbed and debearded
- ¼ cup vegetable oil
- 1 large onion, diced
- 4 garlic cloves, minced
- One 2-inch piece ginger, minced
- 2 serrano chiles, seeded and diced
- 1 teaspoon curry powder
- 2 teaspoons ground coriander
- ½ cup white wine
- ¼ cup water
- 1 large ciabatta loaf, cut into ½-inch-thick diagonal slices
- 2 tablespoons olive oil
- 3 tablespoons heavy cream
- Fresh ground black pepper
- ½ bunch cilantro, chopped
- 3 green onions, sliced
- Grated zest and juice of 1 lime
- Pick through the mussels, making sure they are all tightly closed and all the beards have been removed
- Heat a large Dutch oven over medium heat and pour in vegetable oil.
- When the oil is hot, add the onion, and cook until translucent but not brown (about 5 minutes)
- Add the garlic, ginger, and serrano and cook 1-2 minutes
- Then add the curry powder, coriander, wine, and water and bring to boil
- Add the mussels and cover. Steam the mussels for 6-8 minutes, stirring occasionally, until they have all opened
- Preheat a grill pan over medium high-heat. Drizzle the bread with olive oil and grill 1 minute per side
- Remove the mussels from the heat and discard any that are still closed
- Place the mussels on a large serving platter and cover to keep warm
- Return the pan to the heat, add the cream, season with pepper to taste, and bring to a simmer
- Add the cilantro, green onions, and lime zest and juice
- Pour the liquid over the top of the mussel
- Serve the bread with the mussels
This recipe is incredibly simple and easy to make, yet I was completely blown away by the rich flavor — especially of the broth! I can guarantee I’ll make this one in the future. I hope y’ll have a wonderful weekend! I can’t wait to start eating all my feelings in NYC!! Til next time.