A nice mussel appetizer! Green mussels are farm raised and they have a nice mellow clean mussel flavor. Green mussels are fairly large and they are usually sold pre-cooked and frozen on the half shell in vacuum sealed packaging. Large green mussels on the half shell are perfect for stuffing or for a glacage topping. A glacage for seafood is usually a mayonnaise, hollandaise or a bechamel based sauce that is placed over the seafood item, before broiling or baking. A glacage topping of this kind is usually cooked till caramelized highlights appear. A glacage topping for seafood can be very plain and simple, or it can have complex flavors. The mayonnaise glacage for this mussel appetizer has a complex spicy Thai green curry paste flavor. Only a small amount of Thai green curry paste is needed for flavoring the glacage. In Thai cooking, green curry paste is used in small amounts and rarely is enough used in an entree to turn the sauce a green color. Thai green curry paste is a strong spicy curry paste, so a little bit goes a long way! Do not be tempted to add enough Thai green curry paste to this glacage to turn it green, or Thai green curry paste will be the only flavor you will be able to taste for the rest of the meal. The pickled lemon relish adds a light refreshing flavor and crisp texture to this appetizer. Persian or Arabic pickled whole lemons are available in middle eastern markets. A jar of Persian pickled lemon makes this relish easy to make.
Pickled Lemon Relish: This recipe only make enough to accompany 5 to 10 mussels! Place 1 tablespoon of finely diced onion in a small mixing bowl. Add 2 tablespoons of small diced peeled celery. Add 1 tablespoon of small chopped seeded whole Persian pickled lemon. (Leave the pickled lemon rind attached to the fruit!) Place 2 tablespoons of the Persian pickled lemon pickling juice from the jar in a small sauce pot. Add 1 pinch of thyme. Add 1/4 teaspoon of ginger paste. Place the pot over low heat. As soon as the liquid begins to simmer, pour the hot pickling juice over relish ingredients in the mixing bowl. Stir the ingredients together. Chill the relish in a refrigerator. Drain the excess liquid off before serving.
Thai Green Curry Mayonnaise Glacage: Place 4 1/2 tablespoons of mayonnaise into a small mixing bowl. Add 1 teaspoon of Thai Green Curry Paste. Note: Read the label on the Thai green curry paste container. The words Thai green eggplant or eggplant should be one of the ingredients in the green curry paste. Different colors of eggplant play a major part in determining the color of Thai curry pastes. The color of the chile pepper is not the only determining factor. The eggplant makes a big difference in the flavor of a Thai curry paste too. Add 1 teaspoon of small chopped red jalapeno pepper. Note: Use green jalapeno if you want the color of this glacage to be more easily associated with the green curry. Red jalapeno adds a non-associative color that may leave some guest puzzled, till they taste the finished product! Add 1 teaspoon of minced green onion. Add 1 teaspoon of minced onion. Add 1/2 teaspoon of lime juice. Add sea salt if necessary. Stir the ingredients together. Set the glacage aside.
Mussels en Green Curry Mayonnaise Glacage With Pickled Lemon Relish: Place a bed of rock salt on a small roasting pan. Spread a thin layer of the Thai green curry mayonnaise glacage over 1 green mussel on the half shell. Place the glacage coated mussel on the bed of rock salt, so it sets level and even. Repeat these steps to coat an appetizer portion of 5 green mussels with the glacage. Place the pan in a 400 degree oven. Bake till a few light golden brown highlights appear. Place a small mound of the Pickled Lemon Relish on the center of a plate. Arrange the 5 mussels en Thai Green Curry Mayonnaise Glacage around the relish in a starfish pattern. Top the mound of pickled lemon relish with some thin bias sliced green onion top.
Beyond delicious! If the Thai green curry proportion is kept to a delicate level, the flavor of this appetizer will be perfect. A little bit of the pickled lemon relish on the glacage coated mussel adds to the appeal. This is a nice early or mid course appetizer for a multi course formal dinner. This mussel appetizer tastes very nice! Yum! ... Shawna
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