Today was market day in Kenilworth. I decided to be adventurous and buy three pounds of mussels—famous Conwy mussels from the north coast of Wales. The mussels cost £1.13 a pound at the Kenilworth fishmonger's, and required quite a bit of effort to debeard, debarnacle and scrub. It was well worth the effort. I steamed the mussels in coconut milk, using a recipe adapted from the American public radio program The Splendid Table (I substituted some prepared korma curry paste for the homemade masala, and added a little fresh lime juice during the cooking). The mussels were delicious with some crusty bread, a simple salad, and a glass of New Zealand sauvignon blanc. Will, however, complained that several of his mussels were filled with grit. On closer examination, the grit turned out to be tiny pearls, the size of cake decorating sprinkles.
Thursday, November 09, 2006
Conwy Mussels
Today was market day in Kenilworth. I decided to be adventurous and buy three pounds of mussels—famous Conwy mussels from the north coast of Wales. The mussels cost £1.13 a pound at the Kenilworth fishmonger's, and required quite a bit of effort to debeard, debarnacle and scrub. It was well worth the effort. I steamed the mussels in coconut milk, using a recipe adapted from the American public radio program The Splendid Table (I substituted some prepared korma curry paste for the homemade masala, and added a little fresh lime juice during the cooking). The mussels were delicious with some crusty bread, a simple salad, and a glass of New Zealand sauvignon blanc. Will, however, complained that several of his mussels were filled with grit. On closer examination, the grit turned out to be tiny pearls, the size of cake decorating sprinkles.
Today was market day in Kenilworth. I decided to be adventurous and buy three pounds of mussels—famous Conwy mussels from the north coast of Wales. The mussels cost £1.13 a pound at the Kenilworth fishmonger's, and required quite a bit of effort to debeard, debarnacle and scrub. It was well worth the effort. I steamed the mussels in coconut milk, using a recipe adapted from the American public radio program The Splendid Table (I substituted some prepared korma curry paste for the homemade masala, and added a little fresh lime juice during the cooking). The mussels were delicious with some crusty bread, a simple salad, and a glass of New Zealand sauvignon blanc. Will, however, complained that several of his mussels were filled with grit. On closer examination, the grit turned out to be tiny pearls, the size of cake decorating sprinkles.
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