A Tasty Mussel Appetizer!
Green Mussels are farm raised, so they have a flavor that is more mellow than wild mussels. Green Mussels are fairly large, so they are good for roasting with a saucy topping. Green Mussels are usually sold as a frozen product. They are pre-cooked on the half shell and packed in vacuum sealed bags.
The French culinary word "Glacage" refers to "a coating or something that coats." Glacage most often refers to cake or pastry coatings of any kind. For savory cuisine, Glacage usually refers to a sauce that coats an item before it is broiled or roasted. Hollandaise based sauces are the most common savory glacage and they are nearly always used to finish seafood items. The Hollandaise Glacage coated item is passed under a broiler (salamander) till golden highlights appear.
Mayonnaise, Hollandaise or Béchamel based sauces can be used to add a glacage finish to seafood items. Today's recipe is a Mayonnaise Glacage. A mayonnaise glacage is usually broiled or baked till golden brown highlights start to appear, just like when making an old fashioned East Coast style Crab Imperial.
The Mayonnaise Glacage for today's mussel appetizer recipe has a complex spicy Thai Green Curry flavor. Thai Green Curry Paste is available at Asian food markets and some grocery stores. Only a small amount of Thai Green Curry paste is needed for flavoring the mayonnaise. Thai green Curry Paste is very strong, so a little bit goes a long way!
The Pickled Lemon Relish adds a light refreshing crisp flavor to this appetizer. Persian or Arabic pickled whole lemons are available in Mediterranean food markets. A jar of Persian Pickled Lemon makes this relish easy to make.
Pickled Lemon Relish:
This recipe yields about 1/4 cup. (2 garnishing portions)
Step 1: Place 1 tablespoon of minced onion in a small mixing bowl.
Add 2 tablespoons of brunoise diced peeled celery. (brunoise = 1/8" cube shapes)
Add 2 tablespoons of small chopped seeded whole Persian Pickled Lemon. (Leave the pickled lemon rind attached to the fruit!)
Step 2: 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.
Add 1/4 teaspoon of granulated sugar.
Step 3: 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.
Step 4: Place the relish in a refrigerator and chill for 2 hours.
Drain the excess liquid off before serving.
Thai Green Curry Mayonnaise Glacage:
This recipe yields enough for 6 large green mussels.
Step 1: Place 1/4 cup of mayonnaise in a small mixing bowl.
Add 1 teaspoon of Thai Green Curry Paste.
Add 1 teaspoon of small chopped seeded red jalapeño pepper.
Add 1 teaspoon of minced green onion.
Add 1 teaspoon of minced onion.
Add 1/2 teaspoon of lime juice.
Add 1 pinch of sea salt.
Step 2: Stir the ingredients together.
Set the glacage aside or chill it for later use.
Mussels en Green Curry Mayonnaise Glacage With Pickled Lemon Relish:
This recipe yields 1 appetizer portion. (5 or 6 green mussels)
Step 1: Place a bed of rock salt on a small roasting pan.
Step 2: Select 5 or 6 poached large green mussels on the half shell.
Spread a thin layer of the Thai Green Curry Mayonnaise Glacage over each mussel.
Place the glacage coated mussels on the bed of rock salt, so they sit level.
Step 3: Place the pan in a 350ºF oven.
Roast till a few light golden brown highlights appear. (About 3 to 5 minutes.)
Step 4: Mound 2 tablespoons of the Pickled Lemon Relish on the center of a plate.
Arrange the finished mussels on the plate in a starfish pattern.
Garnish the pickled lemon relish with some thin bias sliced green onion top.
Beyond delicious! This is a nice appetizer for a multi course dinner.