For the mussels, I sautéed some shallots in butter, added garlic, and then a cup of white wine. I steamed the mussels for about 5 minutes but saw they weren’t fully open and gave them (a bit too much) more. I had cleaned and de-bearded the mussels but some still had the beards (were they tucked in the shell?). I was also surprised with how sandy some of them were despite being rinsed. These were from the asian market. I wonder if I need to soak them in the future to get rid of more sand. Either way, despite being a bit overcooked, they were really flavorful. And I would get them again from the asian market. They were cheap, had good flavor, good size, and only two mussels were dead (not bad!).
We also had Thai Crab Cakes using the linked recipe from 2014-03-28. We doubled the recipe but basically followed it otherwise. Maybe a bit too much hot pepper but that was about it. We didn’t have thai chilli sauce which would have been better but it was still pretty flavorful. A very different flavor from regular crab cakes but I liked it a lot. I couldn’t believe how much chopping goes into them (veggies is the majority of the filler) but the SlapChopper made it really easy
We had baked them and only the ones that started on the bottom rack got as brown as I would have liked. Next time (which will also be a non-doubled batch), we will try broiling