These mussels are great shared with a side of rice to soak up the delicious curry broth, or served with batons of garlic bread to dip! Dry Riesling pairs beautifully with all of the spices. Enjoy!

Prep Time: 30 Minutes ~ Serves: 4
Recipe by Gracie Schatz

Ingredients:

4 lbs. mussels, rinsed and beard removed *

2 large onions, peel and quarter one, dice the other

1 large piece of ginger, peeled

1 head of garlic, peeled 2 T. curry powder

1/2 T. turmeric

4 T. tomato paste *

1 T. coriander seed

1 T. black mustard seed

4 T. coconut oil

1 can coconut milk

2 t. fish sauce*

1 T. palm or dark brown sugar

3 limes

* Available at Newman's Fish Company

In a blender, combine 1 onion, ginger, peeled garlic cloves, curry powder, turmeric, and tomato paste. Blend curry paste until smooth. In a large stock pot or Dutch oven, over high heat, start toasting your whole mustard and coriander seeds until the mustard seeds start to pop, add coconut oil and diced onion and sauté until tender, about 5 minutes. Add ¾ of your blended curry paste and lower heat to medium high. Sauté until the paste no longer tastes of raw garlic, and starts to mellow. Add coconut milk and bring up to a boil and then reduce to a simmer. Add your remaining curry paste, fish sauce and sugar and taste for salt. Once the curry is to your liking (feel free to add some hot chilis if you like it spicy!), increase the heat, add your mussels (make sure you have removed the beard first! Ask your fishmonger if you are not sure how to do this) and cover.

Once the mussels have all opened, the curry is done! You can open the pot and stir to check on the mussels every 2-3 minutes. Finish the dish with fresh squeezed lime.

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Stuffed with Caramelized Shallot, Fennel and Tarragon Mustard

Prep Time: 35 Minutes ~ Serves 4

Recipe by Gracie Schatz

Ingredients

4-6 oz. (medium size) fillets of Petrale Sole*

1 T. butter

2 T. oil (canola, avocado, safflower or rice bran)

2 large shallots, sliced *

1 large fennel bulb, sliced (reserve fronds for garnish)

3 cloves garlic, minced

½ cup pitted olives (whichever ones you like best!) *

1 large lemon, zested *

1 T. tarragon or Dijon mustard*

Splash of dry white wine*

* Available at Newman's Fish Company

Preheat oven to 375oF.

In a large cast iron or non-stick pan over high heat, melt butter and add oil. Add sliced shallot add fennel bulb and stir constantly, until they are golden brown, 10 to 15 minutes. Add garlic and reduce heat to medium, cooking until the garlic has softened, about 2 minutes.

Remove from heat and add pitted olives, zest from lemon, and splash of wine. Taste this mixture for saltiness. If it is very salty, there is no need to salt the fish. If it is bland, you can salt the Petrale. Lay your four Petrale sole fillets out flat on a clean surface. Spread a half tablespoon of tarragon or Dijon mustard on each fillet and then spread a ¼ cup of caramelized shallot and fennel filling evenly over the mustard. Roll the fillet up, starting at the tale (most narrow tip), until it is nice, tight roulade. On an oiled baking sheet or glass Pyrex dish, lay the roulades side by side. Make sure they are close together to prevent them from unrolling during baking. Bake for 10 minutes. The internal temperature should be 135oF, but you can just press down on the roulade and see if it has a firm bounce back. Once they are baked you can plate them and top them with any addition caramelized onion filling, fennel frond and a squeeze of lemon. These roulades are beautiful and easy to prepare.

You can add anything you like to the filling (spinach, Swiss chard, even bacon is great!), and prepare the filling ahead of time if you want a quick and impressive meal for your family or guests. They are lovely over scalloped potatoes, or just served with a fresh salad. Drink sparkling wine or a nice dry white and you will not be disappointed!