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

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.