St. Patrick’s Day is coming up and I have basically zero knowledge in Irish cuisine. What I do have is an elementary understanding of Thai flavors and a little experience with mussels (Red Coconut Curry Spaghetti Con Cozze). No disrespect to St. Patrick’s Day but I will be giving you a Green Thai Curry Mussels recipe today.
I know this has no place in a traditional Irish celebration. I know most of you would rather have a bear sized portion of corned beef brisket, cabbage, carrots, a mound of champ all washed down with a barrel of Irish whiskey. I know the last thing you want is to be picking mussels out of their shells. I know. I know!
I’m sorry but I have to post this anyways. If there is anything I remember from middle school, it’s the importance of wearing green on March 17th. As a child, I never knew why that day was such a cause for celebration. I just knew the repercussions of not participating. I recall wobbling into class (I was a fat kid), looking at an army of children all dressed in green. This green attire signified their unity and as I glance down at my Hello Kitty shirt (Hand-me-down)…It hit me…I was in trouble. Like relentless soldiers, the first wave pinched me with sniper like accuracy followed by what can only be described as a second wave of vultures pecking at what remained of my flesh. Yeah, what better way to celebrate Christianity?
So this is my “Green” contribution. Mussels infused with the aromas of green curry that doubles as a scoop for the crisp onions and coconut broth. Don’t mistake this amazing dish as a last minute contribution to St. Patrick’s Day! Truth is, I made this weeks ago and decided to hold it until now. This is due to the obvious green hue that this dish has and how it fits in with the festivities. These mussels also serve as a reminder of my painful past (you have to “pinch” the meat out of the mussels). Holiday or not, these are definitely worth a try!