BC Gallo Mussels in
Panang Curry Sauce
Species: Gallo Mussels
Supplier: Fanny Bay Oysters, British Columbia
Ingredients
5 lbs fresh Gallo mussels
2 cans of coconut milk
(put in the fridge until coconut
milk is solid)
1 oz Thai red curry paste
2 oz chopped ginger
2 oz chopped green onions
1 oz chopped garlic
2 cans of pineapple juice
Method
- In a large pot, cook the garlic, onion, and ginger until they start to brown
- Add the curry paste and solid coconut milk and continue to fry until the curry paste cooks out
- Add the coconut water and the pineapple juice and simmer until it reaches the desired consistency
- Add the mussels and bring to a boil with a lid on
- Once the mussels are open, remove them from the pot discarding that don’t open
- Reduce the sauce again and then pour over the mussels and serve
New Brunswick Kelps with
Citrus and Quinoa Salad
Ingredients
1 lbs fresh New Brunswick
kelps, rinsed well and chopped
8 oz red quinoa
Citrus segments from 4
oranges and 4 red grapefruits
Reserved juice from the
oranges and grapefruit
Method
- Marinate the chopped kelp in the juices from the citrus for 2 hours
- Drain the kelp well and pat dry
- Meanwhile cook the red quinoa in salted boiling water until tender
- Drain the quinoa and cool completely
- Mix the quinoa, marinated kelp, and citrus segments in a bowl
- Drizzle olive oil into the salad to help it stick together and for body
- Season the salad with salt and pepper
- Serve on canapé spoons or in a decorative bowl
Kelp contains over 70 minerals, growth hormones, trace elements, enzymes, vitamins, including potassium, magnesium, iron, calcium, and iodine.
These recipes came courtesy of the Canadian Aquaculture Industry Alliance. For more great seafood recipes, visit their website.





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