Grilled Mussels with Coconut Curry Broth–what more is there to say? Last summer we did a piece about grilling clams. Mussels–and oysters–work the same way. You pop them on a hot grill and wait. When they open, they’re done. We’re talking about very lightly grilled seafood here. As you can see from the pictures, Jody first made the coconut curry broth. Then we grilled the mussels (no, really, we grilled the mussels). If you’re deft with a pair of tongs you can get the mussels off the grill and into the coconut broth with minimal loss of mussel juice. Toss the mussels with the herbs and the coconut broth and Bob’s your uncle.
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You say pistou, I say pestle
Okay, you were expecting a disquisition on Potted Peppers this week. I’m sorry, but for technical reasons we’ve had to postpone it. In the meantime, console yourself with these Mussels with Pistou instead. We’ll get the Potted Peppers out in a few weeks. All things come to those who wait. In April I met our …