Metro Detroit Chef Zack Sklar shares a mussels recipe, perfect for dinner parties and entertaining large groups in any season.
By Zack Sklar
I always like to have a mussels recipe on hand for entertaining, because it’s a dish that compliments a variety of flavors. I’m a big fan of green curry because, as a thai curry, it’s a coconut base, which makes it lightly creamy. I’m also a big fan of family-style, whether it’s dining out or hosting house parties, so I like this dish because it lends itself to that social feel, with the casual feeling of soaking up crusty bread in the broth or pulling the shells apart with your fingers. It’s a fun juxtaposition to the refinement of the flavors, balanced with the complex brightness of the profile.
Green Curry Mussels
1 lb. Bar Harbor/PEI mussels
20 g. sliced shiitake mushrooms, sautéed in unsalted butter
8 oz. green curry broth, seasoned (see recipe below)
1-3 kaffir lime leaves
2 oz. cilantro puree (requires approximately 1.5 bunches)
6-8 pluches cilantro with stem
3 leaves Thai basil, torn
2 slices ciabatta bread, lightly toasted
In a small sauce pan, sauté shiitakes in unsalted butter until golden brown and tender. Add in broth, bring to a simmer and add in the mussels and lime leaves. Cover and simmer, stirring occasionally until all the mussels are open. Stir in the cilantro puree, combining together and coating all the mussels. Remove the lime leaves, and pour off the broth into the serving bowl. Spoon the mussels into the broth. Garnish with cilantro and basil. Place the toasted ciabatta on the edge of the bowl.
Green Curry Broth
21 oz. coconut milk, reduced by half
21 oz. vegetable stock, reduced by half
6 oz. green curry paste
2 oz. cilantro
Bring coconut milk and vegetable stock to a boil, reduce by half. Stir in curry paste, simmer for 10-15 minutes. Blend in a Vitamix with cilantro, and pass through a chinois. Cool over ice. Finish with salt to taste.
More about Zack Sklar
Born and raised in Metro Detroit, Chef Zack Sklar has always shared in the love of simple food done well. His culinary expertise and creative flair pervades every aspect of the business, from food to service. Chef Zack’s work shines through his three local restaurants Beau’s Grillery, Mex and Social Kitchen and Bar, and Chicago-based restaurant Bernie’s Lunch & Supper.