Cook until the mussels open, 5 to 6 minutes, shaking the pan frequently, opening the lid only to check for doneness. Remove the pan from the heat. Discard any unopened mussels.

The spice in the curry-infused cooking broth is guaranteed to make you sweat — which happens to be a tried-and-true method of cooling off in the summer heat.

1 heaping tablespoon Thai green curry paste. 15-ounce can coconut milk (not light) 1 tablespoon packed brown sugar. 1 teaspoon fish sauce. 2 pounds (about 24) mussels, scrubbed and debearded ...

• Rinse the mussels in plenty of cold running water before scraping them clean and removing their beards. Rinse them again and hold in reserve. Peel and finely chop the shallot, garlic and ...

Nan Thai Fine Dining, 1350 Spring St. NW, Atlanta; 404-870-9933, nanfinedining.com. Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it.

This recipe reminds me of taking my wife out on a date one time when we had mussels. She raved about the restaurant's mussels so much that I got a little jealous. (They were excellent, though.) ...

1 cup chicken stock or canned low-salt chicken broth 2 stalks lemongrass, trimmed, ...

Pickle the onions . Place onion slices in a medium-size heatproof bowl. Bring 1 1/2 cups water, sugar, vinegar, and salt to a boil in a saucepan over high, stirring occasionally to dissolve sugar.

It’s thrifty, too, since mussels are some of the least expensive seafood you can buy. Right now, I can get a two-pound bag at my local market for around $9.

Cooking mussels is a doddle. The care is in making sure they are spanking fresh – and yet not quite. Accessibility help Skip to navigation Skip to content Skip to footer. Sign In; Subscribe; ...