WARNING: MONSTER POST—Steamed Mussels three ways: Butter & Garlic, Curry, Spicy Coconut

My husband brought home a big box of live mussels on Thursday and I started planning the best way to cook them up this weekend. When I went to open them I noticed that their expiry date was the same day that Gen had bought them, two days before. Well, in an ignorant and hopeful moment, I opened the container and tested the mussels for liveliness. Unsuccessful. Time of confirmed death, 5:00pm. Gen immediately called Costco about the possibility of an exchange for mussels that haven’t already expired and they agreed! Problem: they close at 6:00pm. So, my wonderful husband who was desperate for some mussely goodness hustled his butt down to Costco, they took in our dead mussels and gave us a brand new batch and I went to work preparing them three ways! This was a delicious treat for us and we happily have some leftovers to munch on today (pluck the leftover mussels out of their shells, seal in a tupperware and eat cold, or just warmed the next day. They can get quite hard if you heat them too much the next day). The Butter & Garlic batch has a little kick from some apple cider vinegar, Gen went WILD for these, possibly because they were the first batch. He slurped back the sauce from his bowl, my bowl, and the pot. The Curry & Kale mussels are simple and tasty. The kale soaks up the curry flavours wonderfully. The Spicy Coconut version was the big winner. Coconut milk enhances the sweetness of the mussels while the chili flakes and chilis add a kick to balance it out. Winner, winner, mussel dinner. 

I’ve put the recipes and a special mussel eating tip behind the jump so that my front page is manageable to scroll!

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