It took way too long for me to get into mussels. I feel the same way about fancy mushrooms and oysters, too. When they are fresh, they need very little preparation to make them delicious. I love digging out the plump mussels and savoring the flavorful broth they bathe in. I enjoy the entire experience.
The first time I made mussels at home, I was really sick. I stayed home from work feeling just awful and then I had a sudden burst of energy and an itch to leave the house. I had made a grocery list a few days earlier with ingredients for white wine mussels and of all things, complicated baklava. Tired of sitting on the couch, I dragged myself to the market and picked up all I needed to make these two new dishes. I tinkered in the kitchen for a few hours and when the baklava was gorgeous and the mussels prepared, my body reminded me that I was really sick.
Marc walked in the door and was not expecting mussels and baklava for dinner based on the state he left me in that morning. We sat down to dinner and after taking my first bite, I realized I could not taste a thing. I could only detect temperature and slight sensations of sweet, salty and sour. I raised my fist in the air and cursed my situation. After dinner I passed out and paid the price for acting on my energy burst. I’ll never know how my first batch of mussels or baklava tasted.
Although I’ve had some delicious mussels in rich and creamy broth, I was yearning for something light and full of flavor. This recipe was just the thing. It’s incredibly aromatic with lemongrass, ginger, garlic and a hint of spice from the chile. The addition of coconut water is light and refreshing. A perfect meal as we transition into spring.
I cracked my first young coconut and it was easy once I got the hang of it. Thank goodness for tutorials on the internet! If you don’t want to take the time, substitute 1 C. of pure coconut water and just forgo the coconut flesh. I am certain it will still be delicious!