I LOVE a fabulous find!!! Especially if it’s a great pair of “to die for” shoes that are on sale! My latest find, however, has to do with food….specifically, SEAFOOD! Groomer Seafood (go ahead…click the link and read all about them…while you’re at it, sign up for their emails and put my name in the referral box!) has got to be the best kept little secret in San Antonio! I’m guessing from the crowd that was there on Saturday morning, though, that maybe they aren’t exactly a secret at all! Maybe I’m the only one in town that didn’t know about them! Well, not anymore…from now on, believe me, I’m a regular customer!
The Groomer family has been supplying seafood in Texas for over 100 years! They supply to restaurants, hotels and country clubs all across Texas. Now, they even have a website for you “non-locals” to have fresh seafood delivered to your front door! You won’t believe the selection these folks have…things I’d never even heard of! I ended up buying some of their Tasmanian Salmon, and let me tell you, it was the BEST salmon we’ve ever had! They also had a special that day for Redfish on the half-shell, so I bought some of that to throw on the grill! FABULOUS! After talking with Michael Groomer, I found out their seafood is flown in from all over the world…just as soon as it comes off the boat! That means MUCH fresher fish for us than what our grocery stores can provide! And the best part is their prices are LESS than the grocery stores! It’s a WIN/WIN! Do yourself a favor…if you haven’t been to Groomer Seafood, make the trip! You’ll be SO glad you did!
Three days after my first trip, I found myself there to load up again! This time, along with more of that great Tasmanian Salmon, I decided to try their New Zealand Green-Lipped Mussels! Look how pretty these are! If you like mussels, give this Thai dish a try! My guys LOVE it!
Steamed Mussels in Thai Curry Sauce
slightly adapted from Bon Appetit Magazine
2 13.5-ounce cans unsweetened coconut milk* (3 1/2 cups)
2 teaspoons Thai red curry paste*
1 cup chicken stock or canned low-salt chicken broth
1/2 cup (packed) fresh basil leaves
2 stalks lemongrass, trimmed, coarsely chopped (about 1/3 cup) or 1 tablespoon grated lemon peel
1/4 cup fresh lime juice
2 tablespoons fish sauce (nam pla)*
3 kaffir lime leaves** or 3 tablespoons fresh lime juice plus 1 1/2 teaspoons grated lime peel
2 tablespoons peanut oil
3 pounds mussels, scrubbed, debearded
4 plum tomatoes, diced (about 1 cup)
1/2 cup chopped fresh cilantro
Bring coconut milk to boil in heavy large saucepan. Reduce heat to medium; add curry paste and whisk until dissolved. Add next 6 ingredients. Simmer uncovered 10 minutes. Strain into bowl.
Heat peanut oil in large deep skillet over high heat. Add mussels. Sauté 2 minutes. Add strained curry sauce. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). Transfer to large serving bowl. Sprinkle with tomatoes and cilantro and serve.
*Available in the Asian foods section of some supermarkets.
**Available at Asian Markets