This is the simplest and most delectable of recipes. Mussels are inexpensive and relatively easy to prepare, but very special to serve. If you follow a multi­-­step French­-­style recipe, this type of dish could become quite complicated. You might be dirtying four or five pots, shelling the mussels, reducing the broth, and whisking in thickener. This is easier. Here, all you do is combine the ingredients in one pot and steam open the mussels.

What about eating utensils? Nature always provides. When eating mussels, it’s not necessary to use a fork, spoon, or even the chopsticks that were set on the table for this dinner. Simply pluck the meat out of the shells using another empty shell as a ­pincer. Be sure to serve the mussels with a good crusty bread to soak up all the delicious ­broth.

Ingredients

• 1 tablespoon unsalted ­butter
• 1 shallot, finely ­chopped
• 1 tablespoon curry ­powder
• 1/4 cup dry white ­wine
• 1 cup coconut ­milk
• 1 lemongrass stalk, cut into 4 ­pieces
• 2 pounds (medium size) black mussels, beards removed, washed, and ­drained
• 1 teaspoon coarse sea salt, plus more to ­taste
• 1/2 teaspoon freshly ground black pepper, plus more to ­taste

Instructions

1. Melt the butter over medium heat in a pot large enough to hold all the mussels. Add the shallot and cook 1 minute (see Note), or until soft. Add the curry powder, wine, coconut milk, and lemongrass and cook for 3 ­minutes.

2. Add the mussels and stir well. Increase the heat to high and cover the pot. Cook for 5 to 8 minutes, or until all mussels have opened. (Remove and discard any that don’t open.) Season with salt and pepper. Transfer equal portions of the mussels and their liquid to bowls and ­serve.

Note: Always cook mussels on the day you purchase them. Never pry open a cooked mollusk. If it hasn’t opened on its own, it is not meant to be ­eaten.

Other Seafod Recipes

Grilled Mahimahi
Halibut en Papillote
Lobster Linguini Entrée
Mediterranean Sea Bass
Mille-Feuille of Salmon and Caviar
Peri-Peri Prawns
Poached Salmon
Red Snapper a La Veracruzana
Salt-Crusted Wild Striped Bass
Seafood Paella
Seafood Platters for Eight
Steamed Clams
Steamed Mussels
Steamed Striped Bass
Stir-Fried Shrimp