We're not fooling anyone in the kitchen, "Matt's Mussels" are simply divine; and when served with a side of tostones, you'll be sure to hit the jackpot.
For the Mussels:
- 2-3 pounds Mussels
- Olive or corn oil, as needed
- 1 onion, sliced thin
- 1 habanero pepper (aka Scotch Bonnet), seeded and chopped fine
- 1 tablespoon freshly grated ginger
- 3 garlic cloves, minced
- 1 tablespoon chopped lime zest
- 2 teaspoon curry powder
- Ĺ cup dry white wine
- 2 tablespoons lime juice
- 1 cup fish-stock or clam juice
- 3/4 cup coconut milk
- 4 ripe tomatoes, peeled, seeded and diced
- 2 teaspoons freshly chopped cilantro
- Sea salt and freshly ground pepper
For the Fried Plantain Chips:
- 2 green plantains, peeled and cut into 2" slices
- Corn oil for frying
- Sea salt
1. Clean mussels by removing beards, rinsing under water and discard any that donít close when tapped
2. Heat oil over medium-high heat in a wok or large, heavy pot and add the onion, habanero, ginger, garlic, lime zest and a big pinch of salt. Stir-fry mixture until golden and then add the curry powder and let it toast a few seconds before adding the white wine, lime juice, fish stock and coconut milk.
3. Bring the mixture to a simmer and then mix in the mussels, tomatoes and cilantro. Cover and cook over medium heat until mussels have opened, about 8-10 minutes, shaking the pan occasionally to keep the bottom from burning.
4. Discard any unopened mussels. Serve in shallow bowls with plenty of sauce, plantain chips and lime wedges.
Fried Plantain Chips:
1. Heat the corn oil in a heavy skillet until a haze barely begins to form over the top. Cook the plantain slices in the hot oil until soft and light golden. Remove from oil and drain.
2. While the plantain slices are still warm, place between two sheets of waxed paper or paper towels and flatten as thinly as a possible without breaking them (about 1/2" is good).
3. Dry on paper towels and refry until crisp and golden brown. Salt to taste and serve.