I went downtown to the Asian market to buy herbs and other food. I found the best fresh food at the market including the most beautiful fresh galangal that I have ever seen. It was so fresh. Galangal is a rhizome of plants in the ginger family. It’s culinary uses originated in Indonesia. It is used in various Asian cuisines (Thai, Cambodian, Laotian, Vietnamese and throughout Indonesian cuisine). While it is related to ginger it does not taste similar, It is more like a combination of citrus, black pepper, cedar and ginger. I love this stuff and I have never seen such a gorgeous selection of galangal. It was very well priced too.
While I was shopping I ran into Melanie and she told me that there was a Songkran (Thai New Year) celebration happening in downtown San Jose, just 1 block from the market. It is celebrated in Thailand as the traditional New Year’s Day from April 13 – April 15. So after I finished my shopping I packed my car with my goodies and wandered over to the street party.
It was a beautiful sunny day with festivities and fun happening everyone. There were tents and booths over a two block stretch. There was also a beauty pageant taking place at a stage at the end of one of the streets. Another event that was taking place was a wrestling competition. Can’t say I expected that.
As I walked through the festival I noticed people walking around with what appeared to be powder on their faces. I asked someone about the significance of the powder on their faces. A lovely young woman responded that a big part of the celebration of Songkran is the throwing of water upon others. People roam the streets with containers of water or water guns. Also, many people have bowls of beige colored powder and they mix it with water. This paste is then smeared on the faces and bodies of random people as a blessing for the new year. That’s what I saw everywhere, faces smeared with powdery paste. After I asked, I thanked them and one of the guys squirted me with the water gun. I laughed and said spray me more as it is hot.
After I finished my exploration of the That New Year celebration I came home and decided to make a mussel dish to celebrate the new year at home. I had picked up the ingredients at the market earlier and thought how appropriate it would be to make Thai influenced green lipped mussels. What a coincidence, go to the market to buy food, find out it is Thai New Year and then I make Thai green lipped mussels. Serendipity for sure.
- 1 pound green lipped mussels (I used frozen green lippped mussels on the half shell as that is all I could find)
- 1/2 medium onion diced
- 3/4 cup white wine (I used Austrian Gewurztraminer, an old one that I lost in the cellar, I wanted the foral aromatics of the Gewurtz)
- 3 tsp fish sauce
- 14 oz can coconut cream
- 1 1/2″ knob of fresh galangal (mine was about 1 1/2″ diameter) cut into 1/4″ slices
- 1 stalk of lemongrass – smashed to open up the fibers and cut into 2 ” lengths
- 3 tsp green curry paste
- 15 leaves of Thai basil
- 1/2 bunch of fresh cilantro
- 1/2 tbl coconut oil
- Heat oil in a deep pot.
- Add onions and saute until softened
- Add curry paste and saute to extract the flavors
- Add white wine and continue to saute for a couple of minutes
- Add coconut cream, galangal, lemon grass, thai basil leaves, a handful of cilantro and bring to a simmer.
- Simmer for 30 minutes until thickened, reduced and until the flavors are incorporated.
- Add green lipped mussels and cook for 12-15 minutes or until done.
- Serve in a deep bowl with lots of liquid to soak up the juices, Garnish with fresh cilantro. I topped mine with a mint/cilantro/basil pesto as well.