Tag: spicy

Spicy Tuna Burgers with Cabbage Slaw
February 5, 2020

Spicy Tuna Burgers with Cabbage Slaw

I’m not gonna lie, when I first was going to make these burgers I went back and forth on if they even sounded good.  I don’t think it helped that my hubby was adamant that they wouldn’t…such an optimist.  He had a bad experience with…

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by Stephanie
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The Perfect Chili
November 21, 2019

The Perfect Chili

This has been a chili my husband and I have enjoyed for years.  It took a couple tries to reach perfection, but once we did, we can’t get enough. I’m not a person who enjoys regular chili.  It has to be spicy.  Non-negotiable.  So, several…

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by Stephanie
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Spicy Mussel Steamer
September 24, 2019

Spicy Mussel Steamer

I’m personally a clam fan, but my husband loves both and well, when the store only has wild mussels then that’s what you go with.  These actually turned out so yummy.  I love more of a garlic and white wine sauce for clams, but I wanted to try something different with the mussels.

I had gone to dinner with a girlfriend and we had basically everything on the happy hour menu because…why not?  One of the items was a spicy mussel steamer.  It was delicious.  We both were fighting each other off to get another bite.  This recreation is a tasty one and husband approved.  Goes great with toasted crusty bread

I know my next attempt with be a spicy tomato-based broth, but this one is great and completely different from anything I’ve ever had before.  Definitely going to make it again.

Spicy Mussel Steamer

  • Servings: 4
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Ingredients

  • 2 pounds of mussels, washed and beards removed (throw any open mussels out)
  • 4 tablespoons avocado oil
  • 1 large sweet onion, diced
  • 4-5 cloves garlic, minced
  • 1 tablespoon ginger, minced or grated
  • 2 serrano peppers, minced (de-seed for less spice)
  • 1 tablespoon red curry paste (can sub curry powder)
  • 1 cup vegetable or seafood broth
  • 1 cup white wine
  • 3 tablespoons full fat coconut milk
  • 1 lime, juiced and zested
  • 1 large tomato, diced
  • Pink Himalayan salt, to taste
  • Black pepper, to taste
  • 1 cup cilantro leaves, roughly chopped
  • 2 scallions, thinly sliced on a diagonal

 

Instructions

  1. In a large pot or dutch oven, add the oil over medium-high heat until hot but not smoking.
  2. Add in the onion and cook 2-3 minutes until they begin to soften. Add garlic, ginger, serranos, and curry paste and stir and cook until fragrant, about 30-60 seconds.
  3. Add the broth and wine, bring to a boil. Add the mussels, cover and cook for 7-10 minutes, stirring occasionally, until the mussels have opened.  Using a slotted spoon remove the mussels to a large serving bowl and set aside.  Discard any mussels that have not opened.
  4. Reduce the heat to a simmer and add the coconut milk, lime juice and zest, and tomatoes.  Cook 2-3 minutes.  Season to taste with salt and pepper.  Pour broth over mussels and garnish with cilantro and scallions.

Main Dishes, Recipes
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by Stephanie
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