Tuesday, October 11, 2011
Some garlic and ginger and shallot went into a large, heavy skillet with some olive oil. When that was active and fragrant in went the mussels and a light splash of white wine. On went the lid and when the mussels began to open I added a large tablespoon of Thai green curry sauce and stirred it into the broth.
The result was way beyond good. The mussels were plump and just cooked through while the sauce was spicy, sweet, earthy, and a perfect match. There was a good amount of crusty bread to soak up the juices.
The wine was the last glass and a half of the Kinkead Ridge Riesling discussed below. Just barely off dry it was very tasty with the mussels, but remarkable with chunks of the bread dipped in the sauce.