Kerala Coconut Curried Mussels and Sweet Potato Fries on CBC's Weekend Morning Show!

This morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I presented the following dishes.  Mussels are incredibly simple to prepare, are raised organically and sustainably, higher in Omega fatty acids than Salmon, and make a fun meal with friends.

Kerala Coconut Curried Mussels and Sweet Potato Fries

2 lbs PEI Mussels (available at Gimli Fish)
1/4 oil
1 onion, chopped and smashed (traditionally done on a large stone but I mixed them in a blender)
20 curry leaves (Available at Dino�s Grocery Mart, Lucky�s Dong Thai, etc.)
6 green chillies, slit, or favourite chilli
10 small cloves of garlic, smashed or in blender with onions
1 tsp chile powder (aka,cayenne)
3 tbs. corriander powder
1/2 tbs. turmeric powder
1/2 tsp. pepper powder
2 tbs. garam masala

1 1/2 cups coconut milk (easy and inexpensive method to making coconut milk; 1-2 cups UNSWEETENED dry coconut and 1-2 cups very hot water.  Liquefy in blender for about 2 minutes, strain into a bowl and that is your coconut cream.  Repeat with less very hot water and that is your coconut milk, combine for this recipe)

1/2 tsp salt to or to taste

Method:
In a large pot with a lid heat the oil and add the onions, smashed garlic and green chili. After some time add the smashed ginger until they are soft. Chili can be added as per how spicy you like it. When cooked through, add the  coconut milk and cook through.  Then add the mussels, stir,  and cook 3-5 minutes, or until all have opened.  Serve immediately with Sweet potato fries or potato fries.

Enjoy!

Seafood Extravaganza with CBC's Weekend Morning Show!

This morning I had the distinct pleasure of presenting the following recipes for CBC's Weekend Morning Show with host Terry MacLeod.  These dishes are all easy to prepare with amazing results.  The freshest seafood from Gimli Fish.  My hands smell like the sea.

1. Mussels with Pernod and cream

2 lbs mussels, scrubbed and debearded

1 cup chopped chives

1 � cups dry white wine

� green pepper, finely chopped

� cup whipping cream

3 tbs Pernod (or Ouzo or Raki)

3 tbs chopped fresh parsley

Combine chives, white wine and pepper in a large pot.  Add Mussels.  Bring to a boil over high heat.  Cover pot and cook until mussels open, about 5 minutes.  Remove mussels to a bowl, discarding any unopened mussels.  Add whipping cream and Pernod to pot and bring to a boil and reduce slightly for about 4 minutes.  Mix in chopped parsley.  Return mussels and juices to pot and bring to heat.  Season with salt and pepper.  Serve with broth, breads for dipping or Frites.

2.  Drunken Scallops

Scallops (2-4/person, depending on scallop size and if entr�e or appetizer)

1 cup mixed tropical fruit (frozen, mango, papaya, pineapple, etc.)

� cup vodka

2 oz Disorenno

2 oz Mirin

� onion

2 tsp Turkish Baharat

drizzle olive oil

Blend  all ingredients together, except the scallops.  Season with salt and pepper.  Marinade the scallops  in the fridge for 30 minutes to a few hours.  Sear or grill on high heat on each side and serve immediately.

3. Lobster Tails

1-2 tails per person, cut open for ease of service

Season, grill until bright red and meat is not opaque and let rest with a prepared butter.

Prepared butter

1 cup butter

favourite flavouring, i.e, saffron, roasted red pepper, kiwi, fresh herbs,  spices, garlic, etc.

In a food processor, combine butter with choice of flavouring.  Place in plastic wrap in a roll and chill.  Use on steaks, lobster, etc. as the meat rests.

 Have fun and enjoy!