LOS ANGELES
SAN FERNANDO VALLEY

Hallie Norvet

Personal Chef Service

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Coconut Curry Mussels

Posted on March 15, 2013 at 6:15 PM

Try out this Thai style twist on a French favorite!!



Serves Two-Three


Ingredients:


2# Scrubbed, Cleaned and De-bearded Mussels

1/2 C Coconut Milk

1/4 C Water

2 TB Yellow Curry Powder

1/2 tsp Turmeric

3 TB Chopped Cilantro

Sprigs of Fresh Cilantro for Garnish

1 TB Grated Fresh Ginger

1/4 C Chopped Shallot

2 Garlic Cloves, Chopped

1/4 tsp Chili Flake (or more if you like it hotter)

1 TB Olive Oil

Salt + Pepper


Directions:


Heat a medium pot over medium-high heat. Add olive oil. Add Shallot, garlic cloves, and ginger. Cook until soft. Add turmeric and curry until a paste like consistency. Throw cleaned mussels into pot. Cover with water, chopped cilantro, chili flakes and coconut milk. Put a tight fitting lit over the mussels for 2-5 minutes depending on size. Once all mussels are open, your dish is done. Season broth with salt and pepper until you have acheived your desired level of seasoning Use tongs to place mussels into a serving dish or bowl. Discard any mussels that have not opened as they are probably not edible. Cover mussels with remaining broth. Finish with fresh cilantro leaves. Sriracha is a great condiment for these. Don't forget some grilled or toasted bread for dipping in the broth!

Categories: Appetizers, Thai

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