Green-lipped mussels from New Zealand are featured in this…

Green-lipped mussels from New Zealand are featured in this...

Green-lipped mussels from New Zealand are featured in this...

Green-lipped mussels from New Zealand are featured in this...

Green-lipped mussels from New Zealand are featured in this...

Green-lipped mussels from New Zealand are featured in this month’s Coastal Living food section.  My two favorite recipes from this shoot: Curried Mussel Soup with Lime and Fettuccine with Mussels and Brown Butter Leaks. Food styling by Marian Cooper Cairns.  Prop styling by Linda Hirst.  Art Direction by Tempy Segrest.  

Curried Mussel Soup with Lime Slaw

hands-on time: 15 minutes

total time: 25 minutes

1 tablespoon olive oil

¾ cup finely diced onion

¾ cup finely diced celery

2 teaspoons curry powder

½ cup dry white wine

1 cup clam broth

1 cup diced tomato

½ teaspoon kosher salt

11/2 pounds mussels, scrubbed and debearded

1 (13.66-ounce) can unsweetened coconut milk

1 cup finely shredded Napa cabbage

¼ teaspoon lime zest

11/2 tablespoons fresh lime juice

1.      Heat olive oil in a medium soup pot over medium heat. Add onion and celery; cook 2 to 3 minutes or until tender and translucent.  Add curry powder and cook, stirring often, 1 minute. Stir in white wine; simmer 2 minutes.

2.      Add clam broth, tomato, and salt. Bring to a boil. Add mussels and cook, covered, 3 to 5 minutes or until mussels open. (Discard any that do not.) Add coconut milk, stirring

gently. Cover and cook 1 minute or until

heated through.

3.      Toss cabbage with lime zest and juice

in a small bowl. Ladle mussels and soup into shallow bowls, and top with lime slaw.  

Makes 4 servings.

Fettuccine with Mussels and Brown-Butter Leeks

hands-on time: 5 minutes

total time: 20 minutes

8 ounces uncooked fettuccine

¼ cup butter

21/2 cups thinly sliced leeks

11/2 pounds mussels, scrubbed and debearded

¼ cup fresh lemon juice

2 tablespoons chopped fresh chives

¼ teaspoon freshly ground black pepper

1.     Cook fettuccine according to package directions.

 2.     Melt butter in a large sauté pan or skillet over medium heat; cook, stirring often, 5 minutes or until butter turns medium brown with a nutty aroma. Add leeks and cook, stirring often, 5 to 7 minutes or until very tender.

 3.     Add mussels and lemon juice. Increase heat to medium-high and cook, shaking pan occasionally, 3 to 5 minutes or until mussels open. (Discard any that do not.)

 4.     Add fettuccine, chives, and pepper to pan, tossing well.

 Makes 4 servings.

See full post here: The Storied Kitchen2015-01-13.