These mussels make a delicious dinner for 1 or can be adapted to feed a crowd. Serve with crusty bread and a green salad.
For 1 serving, you’ll need:
2 lbs mussels*
2 tablespoons Meyer Lemon Olive Oil
1/4 cup minced shallot
1 clove garlic, minced
1 cup dry white wine, such as Pinot Grigio
1 bay leaf
1/2 tablespoon each minced dill and chive
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat olive oil in a medium pot over medium-high heat. Saute the onion and ginger until softened and transparent. Add the curry paste and saute 30 seconds more. Add the mussels and toss to coat. Add the beer, lime juice and zest. Cover the pot and steam over medium-high for 5 minutes until the mussels open. Discard any mussels that do not open. Transfer the mussels to a serving bowl. Taste the cooking liquid and season with salt and pepper to taste. Pour the liquid over the mussels and garnish with chopped cilantro.
*Read this instruction from The Kitchn on how to clean and debeard mussels.