Gourmet Yourself: Bengal Coast’s Goan-Style Mussels

This spicy, seductive seafood dish is ready in a flash.

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    NEWSLETTERS

    Lisa Petty

    According to Chef Neville Panthaky, mussels are quite the aphrodisiac. 

    As Executive Chef of DallasBengal Coast Restaurant, Panthaky’s passion is introducing the exotic flavors of India, Thailand, Indonesia and Malaysia to adventurous diners.  In honor of the upcoming romantic holiday, we could think of no better expert to point us toward something simple yet spectacular to impress that special someone.  No doubt, his delicious Goan-Style Mussels will do the trick.

    Traditional in coastal India, this unique recipe turns up the heat on classic white wine-steamed mussels with the addition of tantalizing flavors like red curry paste and black mustard seed.  Don’t be daunted by the lengthy ingredient list, however – with a little help from your favorite seafood counter, you can have Panthaky’s seductive dish on the table in a flash.

    Bengal Coast Restaurant’s Steamed Goan-Style Mussels

    Courtesy of Executive Chef Neville Panthaky

    Ingredients:

    6 oz. PEI Mussels, cleaned and scrubbed

    vegetable oil
    1 tsp. black mustard seed
    4 fresh curry leaves, thinly sliced

    1 tsp. minced ginger
    1 tsp. minced garlic
    1 tbsp. minced shallots
    ¼ tsp. turmeric
    ¼ tsp. paprika
    1 tsp. red curry paste
    2 tbsp. Riesling or other light-bodied white wine
    ½ cup canned coconut milk
    ½ tbsp. sugar
    ¼ tsp. salt
    ½ cup low-sodium vegetable stock

    

Cilantro and fresh lime, for garnish

    Directions:

    1.  Most seafood counters will clean mussels at the time of purchase upon request.  Store at home until ready to prepare in a container set atop a bowl of ice in the refrigerator.  Do not wrap in plastic, and discard any open mussels which do not close with a gentle tap.

    2.  Assemble all ingredients for the dish and heat a small amount of vegetable oil in a wok or large sauté pan until gently smoking.

    3.  Add black mustard seeds to pan and stir until they begin to pop.  Add curry leaves, ginger, garlic and shallots and cook for 1-2 minutes.

    4.  Add turmeric and paprika and cook for 1-2 more minutes, then add red curry paste and cook 1-2 minutes longer.

    5.  Add white wine and allow most of the moisture to evaporate, then add coconut milk, sugar, salt and vegetable stock and simmer for 5 minutes.

    6.  Add the mussels and cover pot with a tight-fitting lid.  Cook 2-3 minutes or until all mussels have opened.

    7.  Garnish with chopped cilantro and wedges of lime and serve with steamed white rice or grilled toast.