Hoegaarden/curry steamed mussels

The Goods*:

2 lb mussels

2/3 cup coconut milk**

1/2 cup fresh lemongrass

1 shallot

1 sprig fresh parsley

1 cup Hoegaarden

1/4 tsp ground chili powder

1/4 tsp ground coriander

1/4 tsp ground turmeric

1 pinch ground cumin

1/2 tsp grated galangal***

1 star anise pod

1 black cardamom pod

One needs a stockpot with an integral strainer/steamer (thanks Glenn!) or a metal colander that will fit within a stockpot. Dump the mussels into the strainer and rinse under cold water. Remove any beards that remain and pick out any obvious dead ones****.

Finely slice the shallots and mince the parsley. Slice the lemongrass and muddle together with the chili powder, coriander, turmeric, cumin, and galangal in your favorite mortar and pestle. Spritz some olive oil in the stockpot and set the heat to medium. Sautè them for a couple of minutes, then add the parlsey, lemongrass/spice muddle, star anise pod, and the black cardamom pod. Season with salt and pepper. After a few minutes, before the shallots begin to brown or the spices to burn, add the beer. Raise the temperature to medium high, and insert the colander with the mussels.

Steam for 3-4 minutes (my mussels took a full 4 minutes to fully open), then remove the colander and put the mussels in a bowl. Add the coconut milk to the liquid in the stockpot and cook down to the desired thickness. Pour the liquid over the mussels. Serve with a good crusty bread.

*The inspiration came from an rerun of Good Eats. Alton's original recipe is a bit different. I find the idea of liquefying some of your mussels to thicken the sauce a bit odd (I also lack an immersion blender), hence the thought to use coconut milk and make a sort of curry.

**The Thai Kitchen line of thai products makes a lovely 161 mL (~2/3 cup) single serving can of coconut milk.

***Available in handy pre-grated form (thanks Thai Kitchen!). I have seen fresh galangal at WF, though it is uncommon and camouflages well with the ginger.

****I went kind of food-borne illness crazy while preparing these. It IS normal if they open while you're washing them (HT: McGeary). It is not ok if they refuse to open after cooking.