Coconut Curry Mussels


I enjoy Thai food. I mean who doesn’t ???

This is a mild dish that is not only plenty of delicious fresh mussels, but kinda doubles as a soup too. It has wonderful flavors of smooth subtle coconut milk curry, with hints of ginger, lime, and shallots. Topped off with fresh chopped cilantro …. and served with baguette slices. Heaven in a bowl.

Ingredients : (serves 4 as a meal – 6 to 8 as an appetizer)

  • 2-1/2 lbs of fresh cleaned and de-bearded  mussels
  • 2 Tbsps of Canola oil
  • 3/4 Cup Diced Shallots
  • 2 Tbsps Minced Garlic
  • 2 Diced Red Bell Peppers
  • 1/3 Cup Red Curry Paste
  • 2 Tsps Fresh Grated Ginger
  • 1/8 Tsp. Red Pepper Flakes
  • 2 Can of Coconut Milk (15oz cans)
  • 2 Tbsps Fresh Lime Juice
  • Cup of Cilantro for chopping and sprinkling just before serving
  • salt to taste if desired
  • Lime Wedges for serving
  • Baguette for the soup left over


Directions :

  1. In a 4-quart pot over medium heat, warm the canola oil. When the oil is shimmering, add the shallots and bell pepper and sauté until the shallots are translucent and the bell pepper is soft, (3 to 4 minutes.)
  2. Add the curry paste, garlic, ginger and red pepper flakes and cook for 30 seconds. Add the coconut milk,  and lime juice and bring a boil.
  3. Add the mussels to the pan, discarding any that do not close to the touch. Cover the pan and steam the mussels until they open, lightly stir occasionally so they cook evenly, 4 to 6 minutes. Discard any unopened mussels. Season to taste with salt.
  4. To serve, spoon the mussels into  soup bowls, ladle some of the broth over them and sprinkle with the cilantro. Serve with lime wedges alongside.


Butternut Squash Apple Soup


Fall is the best time for this rich flavorful soup but honestly, I can eat this anytime of year. I found this recipe a few years ago and over time have altered it to my own taste. Play with ingredients as per your own taste but either way you really should try this at least once. I also use a dollop of sour cream and swirl it into my hot soup before eating   🙂


  • 1  large yellow or sweet onion, chopped
  • 2 or 3 ribs of celery, chopped
  • 4 carrots, chopped
  • 1 big butternut squash peeled, seeded, and chopped
  • 2 green granny green apples, peeled and chopped
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1/2 stick real butter
  • pinches of nutmeg, cinnamon, cayenne pepper, salt and pepper (adjust later to your own liking)


  1.   Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and saute for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
  2. Add squash, apple, broth, and cream . Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, ( I use my blender to get smoother results) and return to a clean pot.
  3. Add salt and spices to taste.

If you like a very thick soup then after you make the soup scoop about 1/2 cup out and place in a bowl, add 2 tablespoons of flour and whisk till smooth and blended well, add to soup and stir well 🙂 It freezes very well, enjoy !!