Category Archives: Sossy Outdoors Recipes

Coconut Thai Curry Mussels

Sossy Outdoors: Coconut Thai Curry Mussels

Ingredients:

2 kilograms Mussels (cleaned, scrubbed, de bearded)

¼ cup Basil Olive Oil

1 tsp Fennel Seed

1 tsp Cumin Seed

1 tsp Mustard Seed

1 large Onion diced

4 tablespoons Garlic diced

2 tablespoons Ginger paste

2 tsp Turmeric

Kosher Salt to taste

Pepper to taste

One package colored Cherry Tomatoes

1 can Coconut Milk

1 cup Chicken broth ( or half wine and half broth)

4-6 tablespoons Garam Masala ( mixture of black and white peppercorns, cinnamon, cardamom pods, bay leaf, cumin)

ingredients

Heat up large skillet style pan with deep sides with Basil Olive Oil. When the oil starts to heat up, add fennel, cumin, and mustard seed. When the seeds begin to pop and become aromatic, add onion, ginger and garlic. Mix well and add a ¼ cup of chicken broth. Allow spicesit to steam, turning the heat down to medium. Slowly add coconut milk to mixture.  Begin slicing the cherry tomatoes and adding them to sauce, mixing them in so they are immersed in the liquid. Add carrot strips. Sprinkle Garam Masala over the sauce and gently whisk in, continuously till it is all gone. Add Kosher salt and pepper. Continue to cook on medium heat till the cherry tomatoes are well broken down. Add the rest of the chicken broth and stir.  Take a spoon and test your sauce to make sure you have enough salt and spice. Feel free to add whatever you believe you need as everyone has a slightly different palate than the next person!

Now it is time to add the Mussels. Add them to you sauce, gently evening them out around the pan. Place a secure lid overtop. As the steam builds, the Mussels will begin to open. After about five minutes, remove from heat and lift the lid. Gently stir the Mussel mixture.

 

mussles

There are different ways for presentation to your family or guests. You can pour the entire skillet onto a large platter, so all can take from the same plate. Or, you can have individual bowls. I scoop the Mussels out evenly into 6-8 bowls and then pour the sauce with a ladle overtop.

Garnish your platter with fresh cilantro or scallions and lime wedges. Don’t forget your sliced Ciabatta Bread to soak up that amazing broth!

 

Platter of Mussels

 

Venison Wontons

Sossy Outdoors: Venison Wontons

Having a party and want to serve a delicious appetizer that will wow your guests? This is the one! Delicious, full of flavor, and a wonderful way to showcase the versatility of Venison Meat.

Ingredients: 

2 cups ground Venison

1 cup chopped shrimp

1 cup ground pork

2 tablespoons soya sauce

2 tablespoons brown sugar

¼ cup sesame oil

1 can chopped water chestnuts

2 tablespoons Lemon grass paste

¼ cup of rice wine

½ cup chopped scallions

Dipping Sauce:

½ cup rice wine

¼ cup soya sauce

¼ cup sesame oil

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Blend all ingredients well in a bowl. Allow to marinate for at least an hour, but overnight is best. Any wonton wrappers from your local supermarket will do. Spoon filling into wonton wrapper, about a teaspoon. Pinch the top of the wonton with damp fingers.

Boil Method: Drop into boiling water, about 2-3 minutes or until they float. Serve with well blended dipping sauce.

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Deep Fry: Drop into fryer basket with oil set at 350’. Take out when Wontons are a deep golden brown. Serve with Plum Sauce.

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