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Bust out of your poke rut with this Thai mussel spin on the popular Hawaiian raw tuna dish.

One of Hawaii’s most beloved treats has hit the mainstream in a big way — get on the wagon and experience poke in all its glorious forms. From the classic to the vegan and even fruit-based, there’s a poke recipe for you, like this Thai mussel poke we can’t stop recommending to everyone. Join Hawaiian food writer and editor Martha Cheng on a poke journey you won’t forget.

These mussels are on vacation in Thailand. Usually when I think of mussels, I think of moules frites — the black-shelled kind in a steaming pot served with a big bowl of fries, perfect for cold Paris nights. But for summery days, there’s this light and zingy preparation, in which succulent mussels, removed from their shells, swim among vegetables in coconut milk and fish sauce. A word on handling: Before cooking, throw away any cracked mussels or open mussels that don’t close when lightly pressed. But you don’t necessarily need to toss the ones that don’t open during cooking. Research has shown that sometimes mussels are just stubborn. Pry them open — as long as they smell fine, eat ’em!

Reprinted with permission from The Poke Cookbook