Phish has confirmed their next Dinner And A Movie webcast! The band will show their July 24, 1993 show from Great Woods in Mansfield, MA coming up this Tuesday, May 25th. As always you can tune into the show via YouTube, Facebook or LivePhish.
For this week’s menu selection, the band chose Dave Seigal, the executive chef of the Michelin-acclaimed Cull & Pistol Oyster Bar and the Lobster Place Seafood Market, both located in the heart of NYC’s Chelsea Market.
Read on for the recipe — Steamed Mussels with Green Coconut Curry and a Thai Salad — and we’ll see you on the couch this Tuesday.
Steamed Mussels with Green Coconut Curry
Serves 4
Ingredients:
2 Tbsp Coriander seeds
2 tsp Fennel seeds
1 tsp Cardamom
3 cloves
1/2 cup Shallot, sliced thin
1 stalk Lemongrass, chopped fine, outermost leaves removed if not green-ish
Zest and juice from 1 lime
2 Tbsp fresh Ginger, chopped
1/2 bunch Cilantro, leaves and stems, rinsed, saving other half of leaves for garnish
1/2 bunch Thai basil, leaves only, saving other half for garnish (can sub with regular basil)
1 large bunch Spinach, rinsed
1 Tbsp jalapeno, chopped, no seeds
2 cans Unsweetened coconut milk (13.5oz each)* make sure its unsweetened
3 Tbsp Vegetable oil (or canola oil)
2lbs Mussels, rinsed well, beards removed (vegetarians can sub mussels with 1 container firm tofu cut into medium dice, along with 1 eggplant cut into medium dice or any other veg of your choice)
Crusty Bread – optional, but always good to dip in the sauce
Instructions:
1) Add vegetable oil to a medium-sized pot and turn heat to medium. Add the coriander seed, fennel seed, cloves, cardamom, ginger, lemongrass and sliced shallots to the pot and sauté on medium heat for 2 minutes until fragrant.
2) Add lime zest (or peel), spinach, Thai basil, cilantro, and jalapeno to the pot and stir just until the spinach is wilted.
3) Add coconut milk and bring to a slow simmer for 5 minutes.
4) Remove from heat and carefully pour everything into a blender and puree for 1 minute, while covered tightly. Start blender on low and slowly increase speed.
5) Pour liquid through strainer and back into a medium pot or large sauté pan – turn heat to medium and season with salt (about 1 tablespoon)
6) Add rinsed mussels to the green curry sauce and cover with lid. Cook until all shells open – about 2 minutes. If using tofu and vegetables, use same method, but cook on low heat for longer period of time until vegetables are tender.
7) Pour everything into a large serving dish and garnish with remaining, cilantro leaves, Thai basil, and squeeze lime juice. Make sure to taste and adjust final seasoning with more lime juice and salt as desired.
Thai Summer Salad
serves 4
Ingredients:
1/2 head Napa cabbage, outer leaves and core discarded, shredded
1/4 head Red cabbage, outer leaves and core discarded, shredded
1/2 bunch mint leaves – 1/2 bunch
1/2 bunch cilantro leaves
1/4 bunch Thai basil leaves (can sub with regular basil)
2 green/unripe mango, peeled and cut into fine julienne (matchsticks)
1/2 cup crushed peanuts *(can sub with Asian fried shallots if nut allergy)
5 Tbsp fresh lime juice
3 Tbsp fish sauce
3 Tbsp rice vinegar
1 Tbsp sugar
1 tsp salt
1 clove garlic, minced
2 tsp jalapeno, minced, no seeds
Instructions:
1) Mix the shredded Napa and Red cabbage in a large bowl, along with the cilantro, Thai basil and mint leaves, and reserve.
2) In a small bowl, mix the lime juice, fish sauce, rice vinegar, sugar, salt, garlic and minced jalapeno until the sugar is dissolved.
3) Toss the cabbage salad with the dressing, and top with the crushed peanuts.
