Yellow Curry Mussels

My first order of business: I didn't make a "My Week That Was" post this week because, well, I was disorganised.  However, I will announce the winner of the truffled anchovies right here, right now. And the lucky person is Bel from "Ooh,Look!"  Bel suggested that I serve them with pasta, breadcrumbs and Parmesan, and because I love these ingredients (and because I received a pasta maker for Christmas), I just had to go with her suggestion.  So you will likely see a post next week where I have all sorts of wacky hijinks making homemade pasta for the first time.

Bel, please send me an email with your address and I will express post the anchovies to you this week - congratulations!

The second order of business:  I made some yellow curry paste.  Out of red, green or yellow curry - yellow wins, second is red.  I don't care much for green - but I'll eat it if it is served to me just in case you were wondering.

The reason why yellow is my favourite is the turmeric that is so prevalent in a yellow curry.  It is what gives the curry its colour and a warm, earthy flavour.  I used both fresh (which turned my fingers a delightful, artificial shade of buttercup - making it look as if I had been munching on cheese and bacon balls all day) and powdered turmeric (which might not be necessary, but I did it anyway), and the curry was all the yellower for it.

Third order of business: I used that curry paste to make a sauce for some mussels.  I am always into mussels.  They are the easiest and fastest seafood to prepare and yet they make me feel as if I am eating something very special - which to me, I am.  All you need to do is ditch any that have opened before cooking them and ditch any that have not opened after cooking.  This advice will ensure that you don't eat a bad one and will go on to have many years loving these little guys.  Oh!  If you get them home and they have fibrous, gnarly tendrils attached to the shell (called the beard) they should come off fairly easily, just twist them off and throw them away - you don't want to have that travelling down your throat.

Fourth item on the agenda is my new curry tree! Isn't he a beauty?  I think we are going to be very happy together.

I used two branches of leaves from him in this curry.  If you can get your hands on curry leaves, you will notice the difference that they make.  Of course, they are not always easy to find - so it is optional in the recipe.  I just really wanted you to meet him. 

I think I have covered everything on the agenda this week. And with no further business to discuss I call this meeting adjourned.  Next Actions are outlined below.

Yellow Curry Mussels
1 tablespoon of vegetable oil
1/2 cup of yellow curry paste - please see picture above for recipe
Approximately 20 fresh curry leaves - optional
270ml light coconut milk
white pepper and salt to taste
1 bunch of choy sum or any leafy Asian greens chopped to a manageable size

Heat the oil in a deep pot over a medium heat and and add the curry leaves. Mix and fry until fragrant, about 2 minutes. Add the yellow curry paste and cook until fragrant, about 7 minutes.
Add the coconut milk and bring to the boil for a couple of minutes. Season at will.
Add the choy sum and stir, about 2 minutes.
Add the mussels and place the lid on the pot. Shake the pot a little and cook for 3 to 5 minutes. Check the mussels and if they are not all yet open give them another minute. 
Take the pot off the heat, discard any unopened mussels and serve with or without rice but with the greens and lots of sauce.