Mussels in curry + coconut milk + beer broth
I love making mussels, its so cheap ($1.99/lb) oppose to paying like $17.99 for an appy, OR like $9.99 for like 8 mussels at Guu (tho the Sake broth, mmm). I don't really have a recipe for this, except I always have garlic, and ginger, onions and carrots, (didn't have celery for a true mirepoix), this time i put some tomatoes and like sauteed that in butter, threw in some curry and turmeric power, with some chilli peppers, S&P, chicken stock, beer, coconut milk and voila! Done. Buttered some baby croissants to dip and nom nom nom!
I made this at a Christmas potluck 2 weeks ago, ppl told me they liked it, but it could have been sooooo much better... the recipe suggested using good quality chocolate, and i cheaped out and used store brand chocolate chips and it was grainy and too sweet. So this time, for my personal collection, i used fine quality chocolate (mixed between half dark and half milk), and it was so light, and texture was so smooth!
Below is the recipe i started with, I've made it so many times now, I just throw it together: for me i like using more whipped cream to subdue the chocolate, and I only add the sugar to the whipped cream so it's not too sweet, or however you like it.
The first time i made it, I didnt have a hand blender... it took me FOREVER to whip it (since i tripped the recipe too...) I suggest have a hand blender, or prepare to sweat a lot.
I wonder how it would taste if i threw in some sea salt at the end, loving the salty chocolate combo!
4 ounces (115 grams)bittersweet or semisweet chocolate, cut into small pieces
2 tablespoons (28 grams) unsalted butter, cut in small pieces
2 large eggs, separated
1/8 teaspoon cream of tartar
3 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2cup (120 ml) heavy whippingcream
Chocolate Mousse:In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside to cool for a few minutes. Then whisk in the two egg yolks. Refrigerate while you whip the egg whites and whipping cream.
In the bowl of your electric mixer (or with a hand mixer), whip the two egg whites with the cream of tartar until foamy. Gradually add two tablespoons of sugar and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside.
In another bowl, whip the heavy cream, remaining one tablespoon sugar, and vanilla extract until soft peaks form.
Remove the chocolate mixture from the refrigerator, and stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream.
Spoon the chocolate mousse into six individual serving dishes or glasses. Cover and refrigerate for a couple of hours. Can serve with additional whipped cream, fresh raspberries and/or shaved chocolate.