Mussels, Thai
By Gibby
Found this recipe though L.C.B.O. Modified it a bit to add more broth. Adn outstanding flavour mix! Plan on 1/2 to 3/4 lb per person and serve with a crisp green salad and crusty Baguette to soak up any sauce..L.C.B.O. recommends Tilia Torrontes ($12.95).
Ingredients
- 2 t 3 lbs mussels
- 1 tbsp vegetable oil
- 1 small onion finely diced
- 2 garlic cloves minced
- 2 tbsp Thai red curry paste
- 1 can unsweetened coconut milk
- i/2 cup white wine.
- 1/4 cup lime juice, about 2 or 3 limes.
- 1 tbsp fish sauce
- 1 tbsp granulated sugar
- 2 small tomatos diced
- 1/2 cup finely chopped coriander
Details
Preparation time 5mins
Cooking time 20mins
Adapted from lcbo.ca
Preparation
Step 1
Scrub mussels well and remove beards. In a very large saucepan heat oil over medium heat. Add onion and cook for 3 minutes then add garlic and curry paste. Stir unit fragrant, about 1 minute. Add coconut milk, lime juice, fish sauce and sugar. Bring to a boil, Add tomato and stir. Now add mussels and stir.
Cover and simmer adjusting heat as needed, stir occasionally to infuse sauce with the mussels and mussels have all opened (about 5 minutes. Stir in most of the coriander. Spoon mussels into bowls, discarding any that aren't open. Pour coconut milk broth over-top, then sprinkle with reserved coriander.
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