Steal This Recipe: Steamed Black Mussels in Red Curry Coconut Broth
This simple, yet delectable recipe was stolen with permission from Chef Andrew Kirschner of Wilshire Restaurant, Santa Monica, California. Wilshire embodies a new style of dining that is sophisticated and elegant but also unpretentious and comfortable. A beloved local eatery and a destination for serious foodies, diners are drawn to Wilshire to sample Executive Chef Andrew Kirschner's contemporary urban cuisine that is developed around seasonal, organic, local ingredients.
Steamed Black Mussels in Red Curry Coconut Broth is served at Wilshire for $14. This recipe makes 4 restaurant servings.
Steamed Black Mussels in Red Curry Coconut Broth Ingredients:
Steal This Recipe® Step by Step Instructions:
Steamed Black Mussels in Red Curry Coconut Broth is served at Wilshire for $14. This recipe makes 4 restaurant servings.
Steamed Black Mussels in Red Curry Coconut Broth Ingredients:
- 3lbs Black Mussels - Cleaned
- 1.5 cup Coconut Milk
- 2 Tablespoons Thai Red Curry Paste
- 1 Tablespoons Paprika
- 2 Tablespoons Lime Juice
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Mirin
- 1 cup Dry Sherry Wine
- 2 Tablespoons Honey
- 1 Tablespoons Lemongrass, minced
- 1 Tablespoons Ginger, minced
- 1 Tablespoons Garlic, minced
- 1 Tablespoons Kaffir Lime Leaf, minced
- 1 Tablespoons Coriander, whole
- 1 Teaspoon Cumin, ground
- 6 sprigs Thai Basil, chopped
- 2 Tablespoons Fish Sauce
- Grilled Sourdough Bread
Steal This Recipe® Step by Step Instructions:
- Place all ingredients except mussels into heavy sauce pot and simmer over low heat for 1/2 hour.
- Remove from heat, strain, cool and reserve.
- When ready to prepare the mussels place them in sauce pot with above mixture, cover pot and cook on high flame until mussels are steamed and just opened. Serve with grilled sourdough bread.
About the Chef:
Andrew Kirschner is a native Angeleno who gained an appreciation for
fine food at an early age. Inspired by the ambitious cooking of his
father at home, Andrew started cooking his own macaroni and cheese at
age 8. By the time he was 14, he'd begun working in a position where
many aspiring chefs get their start--washing dishes at a local pizzeria.
Since then he has cooked alongside a number of prominent Los Angeles
chefs and has developed a fresh, dynamic cuisine that layers global
influences over established European and American traditions. "I love
bold, and intense Asian flavors, but also appreciate the more subtle
French and Mediterranean influences," he explains. "It's all about
showcasing the quality of the ingredients, letting them speak for
themselves without over-manipulating them," he says. Chef Kirschner and
Wilshire owner Steve Levine are also dedicated to supporting local
farmers, fishermen, and ranchers, whose production involves organic and
sustainable practices.
Interior designer Thomas Schoos created a simultaneously sleek and rustic ambiance in the restaurant which provides guests different atmospheres across three dining areas and a lounge. The lounge is bathed in burnt orange and amber, featuring a brick wall adorned by rows of candles, chocolate-brown leather couches, and a softly lit amber bar accented by plasma screens displaying changing images of natural landscapes.
The restaurant's split-level garden patio is shaded by leafy trees and a semi-sheer awning, with a fireplace and raised fire pits. With its own intimate bar underneath a tree-like sculpture holding candles in its branches, the environment offers a unique sanctuary from the busy metropolis around it.
Wilshire Restaurant
2454 Wilshire Boulevard
Santa Monica, California 90403
310 586 1707
http://www.WilshireRestaurant.com/
Andrew Kirschner is a native Angeleno who gained an appreciation for
fine food at an early age. Inspired by the ambitious cooking of his
father at home, Andrew started cooking his own macaroni and cheese at
age 8. By the time he was 14, he'd begun working in a position where
many aspiring chefs get their start--washing dishes at a local pizzeria.
Since then he has cooked alongside a number of prominent Los Angeles
chefs and has developed a fresh, dynamic cuisine that layers global
influences over established European and American traditions. "I love
bold, and intense Asian flavors, but also appreciate the more subtle
French and Mediterranean influences," he explains. "It's all about
showcasing the quality of the ingredients, letting them speak for
themselves without over-manipulating them," he says. Chef Kirschner and
Wilshire owner Steve Levine are also dedicated to supporting local
farmers, fishermen, and ranchers, whose production involves organic and
sustainable practices. Interior designer Thomas Schoos created a simultaneously sleek and rustic ambiance in the restaurant which provides guests different atmospheres across three dining areas and a lounge. The lounge is bathed in burnt orange and amber, featuring a brick wall adorned by rows of candles, chocolate-brown leather couches, and a softly lit amber bar accented by plasma screens displaying changing images of natural landscapes.
The restaurant's split-level garden patio is shaded by leafy trees and a semi-sheer awning, with a fireplace and raised fire pits. With its own intimate bar underneath a tree-like sculpture holding candles in its branches, the environment offers a unique sanctuary from the busy metropolis around it.
Wilshire Restaurant
2454 Wilshire Boulevard
Santa Monica, California 90403
310 586 1707
http://www.WilshireRestaurant.com/
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