Food soundtrack: Je T´aime moi non plus by Birkin and Gainsbourg
Years ago when I went to Paris for the first time, I found a little restaurant in Pigalle called Leon´s that specialized in Moules Frites. I loved it so much that I had dinner there 4 days straight. Mussels in a cream broth is just one of lifes simply divine pleasures. There are so many various combinations you can put into the broth and I love experimenting.
This Mussel soup has a bit of an Asian twist to it, my boyfriend loves Thai food, as much as I love Thai I do have a weak spot for European cuisine so I found a way to mix one of my favorite dishes with some Thai flavor.
- 1 kg mussels scrubbed and cleaned.
- 1 1/2 cup of coconut milk
- 1 1/2 tsp of red curry (you just want the hint of curry, not dominate the soup)
- 4 kaffir lime leaves, cut intro long strips.
- 2 shallots, crushed
- 2 garlic, crushed
- 1/2 cup of white wine.
- !/2 tsp Saffron
1. In a heavy sauce pan heat up some oil and add the curry. Let the curry simmer a minute or two to release the flavors.
2. Add the coconut milk and stir well. Let it boil a little while and add the kaffir leaves and saffron. Stir well together and then set aside.
3. In another big heavy sauce pan heat up some olive oil and add the shallot and garlic and let it release some flavor.
4. add the mussels followed by white wine. Put a lid on it and let the mussels steam for about 5 minutes.
5. Remove some of the liquid from the mussels and then pour over the curry .
6. Serve with with some fresh bread and a class if white wine.