Fennel & Coconut Mussels

I think I can speak for all Fijians when I say that we LOVE our coconut milk. Growing up one of my jobs was scraping the coconuts to squeeze out fresh coconut milk. There is nothing in the world like fresh squeezed coconut milk. But in the states we use canned which is good but not great. Oh the sacrifices we make! 

Coconut is constantly paired with seafood in Fiji- everything from seaweed to clams to fish. We call it lolo and it might just be seafood's best friend. 

While I'm backing up my boyfriend on his recent health movement- I made these awesome fennel and coconut mussels. The flavor profile is much more Thai than Fijian but the end result is just damn delicious. Plus mussels are such a cheap seafood so it's worth giving these a try! 

Fennel & Coconut Mussels 

Fridge:

2-2 1/2 lbs raw mussels (check for cracked or already opened mussels and discard, remove beards*) 

2 to 2 1/4 cups fennel, small dice 

3 lemongrass stalks, roughly hammered with the back of your knife OR 2 tbs of jarred lemongrass with juice 

2 tbs cilantro, minced

1 tbs basil, minced

2 tbs scallions, minced 

1/2 jalapeño, minced with seeds (optional  if you don't want spice/heat) 

Counter:

1 medium shallot minced, about 1/2 cup 

3 garlic cloves, minced 

Zest of 1 lime 

Juice of 2 limes 

1 1/2 tsp ginger, grated 

Pantry:

1- 14 oz can of lite coconut milk 

2 tbs cornstarch 

2 tbs canola oil 

2 tsp salt

Fresh pepper to taste 

1/2 tsp ground coriander 

1 1/2 tbs Thai green curry (optional if you want stronger Thai flavors- I did not add this) 

Tools:

Large pot or Dutch oven with lid 

Wooden spoon 

Cutting board 

Chopping knife

Measuring cups/spoons 

1 large bowl 

Colander or strainer 

In the large bowl add your mussels. Be sure to remove all the cracked or already open mussels. Sometimes you can tap the open mussels to see if they will close up- if they do, you can still cook with them. Make sure you never seal the raw mussels in a bag or container. They need air to survive so make sure your fish monger pokes holes in the bag or open the bag before refrigerating. Pour the 2 tbs of cornstarch over the mussels and then fill bowl with water making sure to cover the mussels. Allow to sit for 15 minutes. This helps get rid of any sand or grit remaining in the mussels. After 15 minutes strain and rinse under cold water. Set aside in fridge for cooking. 

Heat canola oil in the large pot over medium heat. Once hot add fennel and shallots. Cook for 5 minutes or until shallots become opaque. Add the garlic, ginger and jalapeño. Cook for another 3-4 minutes. The fennel should begin to soften by this point. 

Once fennel begins to soften, add the coriander, salt and pepper. Cook for another minute. Pour the coconut milk in and turn the stove to low. Add the lime zest and lime juice. If using fresh lemongrass (my store was out so I had to use jarred) add now. Simmer everything for 10 minutes- allowing flavors to meld. Taste at this point to see if you want more salt or pepper. 

Now add mussels, cilantro, basil and scallions. You can reserve some fresh herbs to toss on top when serving as well. Cover the pot with the lid and cook for 5 to 7 minutes- stirring half way. The mussels should be open and ready to eat.

Remove from heat and serve immediately- adding fresh herbs if you want. You can serve it with rustic bread to dip in the sauce. These might be my new favorite mussel recipe! Enjoy! Xo

*This is a mussel's beard and should be removed by pulling it off or cutting it off with scissors. 

Apple, Fennel & Potato Latkes

I love a great latke. And having had some fennel and still tons of apples- I thought why not? 

Latke is the Jewish word for pancake and usually they are made of potatoes. They're fried pancakes of potato heaven. Growing up we had them with our breakfast a lot- they were our hash browns. 

This recipe has a great flavor and the kids really loved them. We ate ours with homemade applesauce and apple sausages because we are on an apple kick this month. Get it in while in season!! 

Apple, Fennel & Potato Latkes

Fridge:

2 eggs

Counter:

1 1/4 cups grated (peeled) apples 

2 cups grated (peeled) potatoes

1 3/4 cups fennel, super thinly chopped

Pantry:

3 tbs ap flour

1/2 tsp salt

1/4 tsp ground nutmeg

Few cracks of ground pepper 

Enough canola/vegetable oil to cover your sauté pan 

Tools:

Box grater

Peeler

Cutting board

Chopping knife

Measuring cups/spoons 

Mandoline

1 large bowl

1 small bowl

Whisk

Nonstick sauté pan 

Flat spatula or fish spatula 

Plate lined with paper towels 

Paper towels or dish towel 

Use a mandoline or sharp knife to thinly slice the fennel bulb. It should be almost paper thin and a mandoline makes this very easy. Then roughly chop the fennel slices. One large fennel bulb gave me enough for 1 3/4 cups.

Peel and grate the potatoes and apples. It took two medium apples and two medium potatoes to have enough for this recipe. If you're a little more or less than what the recipe calls for- you're ok. 

Take your dish towel or paper towels and add the grated potatoes and apples to the center. Close the towel around it and squeeze out all excess liquid over a sink. This might have to be done in batches. 

Heat oil over medium to high heat in the sauté pan. 

Add the potatoes, fennel and apples to the large bowl and combine well. 

In the small bowl whisk together the eggs, flour, salt, pepper and ground nutmeg. Pour this mixture over the potatoes, fennel and apples. 

Mix together very well- I used my hands because it was easier. 

Once mixed and oil is hot- take a small spoonful of the latke mixture and put in the oil. Using the back of the spoon- flatten the spoonful into a thin pancake, about a 1/4 inch thick. I could make 4 latkes in my sauté pan at a time. Do not overcrowd the pan. 

Cook for two minutes or so- until the latkes are golden brown and edges are crispy, then flip and do the same on the other side. If they are browning too fast- under a minute, turn down the heat. They need at least 2 minutes per side to allow centers to cook. 

Remove cooked latkes to the plate lined with paper towels. Sprinkle with salt when still hot- if you like. Serve when hot with applesauce or sour cream. Enjoy! Xo

This is what my fennel looked like after using a mandoline and before I roughly chopped it with a knife. You essentially want them the same size as the grated apple and potato. 

These were so good! Kids ate two each for dinner!!