Steamed Mussels In Thai Curry Sauce
By á-170456
Ingredients
- 3 1/2 cups unsweetened coconut milk (two 13 1/2-oz cans) see * Note 1
- 1 teaspoon Thai red curry paste see * Note 2
- 1 cup chicken stock (or canned low-salt chicken broth)
- 1/2 cup fresh basil leaves (packed)
- 2 stalks lemongrass stalks trimmed, and coarsely chopped - (abt 1/3 cup) see * Note 2 (or 1 tbspn grated lemon peel)
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce (nam pla) see * Note 2
- 3 kaffir lime leaves (or 3 tbspns fresh lime juice plus 1 1/2 tspns grated lime peel)
- 2 tablespoons peanut oil
- 3 pounds mussels scrubbed, debearded
- 4 plum tomatoes diced - (abt 1 cup)
- 1/2 cup chopped fresh cilantro
Details
Servings 6
Preparation
Step 1
* Note 1: Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets.
* Note 2: Available at Asian markets and in the Asian foods section of some supermarkets.
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.
This recipe yields 6 to 8 first-course servings.
Rich coconut flavor and just the right amount of heat make this starter special. A trip to an Asian market will likely yield most of the ingredients you need.
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