Dinner and a Movie, The Last Holiday, Recipe, Mussels and Chips

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friday nights

december 4

Mussels and Chips

" Last Holiday" Mussels and Chips

As our hosts can attest, there’s nothing better than having dinner and watching a movie. Join them as they head to Foreign Cinema in San Francisco’s bustling Mission District, for Chef John Clark’s infamous "Mussels and Chips."

Special thanks to www.foreigncinema.com

House Harissa Spice Blend:

1 tablespoon paprika
1 tablespoon smoked paprika
1 teaspoon ground garlic
1 teaspoon ground chili pepper
1 teaspoon ground cumin
1 pound French Rose fingerling potatoes
Grape seed oil or peanut oil for frying

Mussels in Thai Coconut Curry Sauce:

2 tablespoons pure olive oil
1 medium yellow onion, medium dice
1 small knob fresh ginger, peeled & chopped finely
1 – 2 tablespoons green curry paste (depending on how spicy you like it)
1 teaspoon granulated sugar
1 14-oz can coconut milk (Thai Kitchen Organic)
1 cup chicken stock
4 cups clam juice (we use house fish stock)
1/2 bunch basil
1/2 bunch cilantro
4 pounds Prince Edward Islands mussels
Thai basil leaves and silvered red and green chilies for garnish

Potato Puree Method:
Combine the Harissa spice blend ingredients in a small bowl and set aside.

Make the coconut curry sauce: Heat the oil in a medium stainless pot. Add the onion and ginger and cook over medium heat until tender, being careful not top brown the onion. Add the curry paste, chicken stock, clam juice and half of the coconut milk; season with sugar and salt. Bring the mixture to a gentle simmer over low heat. Do not boil.

In a blender, combine the basil, cilantro and remaining coconut milk. Blend on high for two minutes, until fully blended. When completely emulsified, add the cilantro mixture to the simmering pot of curry. Bring to a simmer stirring well, and remove from heat. Put the curry mixture through a fine mesh strainer. The sauce is complete.

Rinse mussels under cold water and pull out beards. In a sauté pan, combine the mussels and curry broth and cover and cook over medium heat, until the mussels have opened about three to five minutes. Discard any mussels that have not opened. Ladle cooked mussels into 4 serving bowls, using about 6 ounces of broth to cover the mussels.

Meanwhile, slice fingerlings very thinly and fry them in batches in grape seed oil until lightly browned. Drain on paper towels and sprinkle with salt and Harissa Spice Blend as soon as they come out of the oil.

Ladle cooked mussels into 4 serving bowls, using about 6 ounces of broth to cover the mussels and garnish with basil and chilies, if desired. Serve mussels along with the platter of fingerling chips! This recipe has been developed and provided by John Clark, Executive Chef of Foreign Cinema.