Fried Thai Rice Balls over Curry Mussels

My goal for this recipe was to make the crispy fried rice balls pack the flavor and bring some of that spice and meat flavor to the dish. When you crack open the crispy rice ball it falls into the broth of the mussels and really elevates the flavor and brings texture to the dish. 

Ingredients for rice balls: (makes about 5-6 rice balls)

1 cup short grain rice like sushi rice (prepared according to package directions. Use stock instead of water if you have it).  
1 TBSP veg oil, plus more for frying
1 TBSP minced lemongrass
1 TBSP minced fresh ginger
2 TBSP minced garlic
1/2 of a jalepeno, diced small
1/2 pound ground pork
3 TBSP Red Curry paste
1 tsp soy sauce
juice of 1/2 lime
salt and pepper

Directions: 

1. Cook the rice according to package directions
2. In a medium skillet, add oil. When it's hot, add the lemongrass and cook for 30 seconds. 
3. Add the ginger, jalepeno and garlic and cook for 1-2 minutes stirring often. 
4. Add the pork and some salt and pepper. Break it up and cook all the way through. 
5. Let rice and pork cool so you can handle it. 
6. In a large bowl, mix the rice, pork, curry paste, soy sauce and lime juice. Mix and taste for seasoning. 
7. Grease a plate or line with parchment paper. Form about 5-6 rice balls a little larger than golf balls. When forming make sure to press them tight and make sure they are firm enough to set down without breaking. 
8. Refrigerate for at least 1 hour or up to overnight. 
9. Heat a cast iron skillet with about 1 inch of oil to 350. Fry the rice balls for about 4-5 minutes turning every 2 minutes until brown all around. Drain on paper towel. 

With this I thought a good pairing would be curry mussels.  Both were great and I don't know if I like one better than the other but the Red was a little spicier. 

Ingredients for Green Curry Mussels: 

1 (2lb bag) of mussels, cleaned and beards removed

1 stalk lemongrass

2 TBSP veg oil

1/2 of the jalepeno you didn't use for the rice balls. Keep it in one piece

1/2 thinly sliced red onion

3 cloves of garlic, sliced

3 TBSP fresh ginger, minced

3 TBSP green curry paste

1 (15oz) can coconut milk

2 TBSP fish sauce

juice of 2 limes

1/2 cup seafood stock (or water)

1/2 cup cilantro, chopped

Directions: 

1. Smash the lemongrass stalk. 

2. Heat veg oil in a large dutch oven. Add the red onion and some salt and pepper

3. Once onion is soft, add in the garlic and ginger and lemongrass stalk. Stir for 1-2 minutes. 

4. Add the curry paste and jalepeno, stir and cook for 2-3 minutes. 

5. Add the coconut milk, fish sauce, lime juice and stock. 

6. Bring to a simmer then add the mussels. Cover and cook on medium high heat for about 8 minutes. 

7. Lift the lid halfway through and add the cilantro and stir quickly and then replace the lid. 

8. Divide the mussels into 2 shallow plates, spoon some broth around over the top and then finish with a rice ball on top. 

Ingredients for Red Curry Mussels: 

 1 (2lb bag) of mussels, cleaned and beards removed

2 TBSP veg oil

1 TBSP sliced garlic

1 stalk of lemongrass, smashed

3 TBSP Thai Red Curry paste

1/2 cup white wine

1 can coconut milk

2 TBSP fish sauce

2 TBSP lime juice

2 TBSP chopped cilantro

2 TBSP basil, sliced

Directions: 

1. Add all of your ingredients (except cilantro and basil) in a bowl ahead of time. Pour them into a large dutch oven over medium high heat. When it begins to bubble, add in your mussels. 

2. Cover and cook for 8 minutes. 

3. About halfway through lift the lid to check quickly and stir once. Replace cover and finish cooking. 

4. When all mussels are open, add in the cilantro and basil. 

5. Divide the mussels into 2 shallow plates, spoon some broth around over the top and then finish with a rice ball on top. 

Wine pairing: 

Iron Arrow

White Blend

2019

Columbia Valley, WA