Easy for All
Thai Coconut Mussels
This Thai-Italian fusion mussel dish combines the rustic element of drunken mussels with the intense, bold flavor of Thai Coconut Soup. Try it today, I can guarantee that you won't be disappointed.
3 stalks lemongrass; tough outer portions removed; chopped into 2-inch pieces
8 slices of fresh ginger
2 teaspoons red curry paste
2 13.5-ounce cans coconut milk
5 tablespoons fish sauce
2 tablespoons brown sugar
2 cups chicken stock
2 cloves garlic; minced
1 lime; zested and juiced
2 pounds mussels, cleaned and debearded
1 cup white wine
1/2 cup coriander, coarsely chopped
In a large soup pot over medium heat, add curry paste, ginger, and lemongrass. Cook until fragrant, about 1 minute; stir contents frequently to make sure nothing sticks to the pot.
Add the coconut milk and continue to cook; make sure the broth does not boil.
Then, add the fish sauce, brown sugar, and chicken stock and cook for 10 more minutes.
Meanwhile, heat a drizzle of olive oil in a large pot over medium heat. When hot, add garlic and cook for 1 minute, or until fragrant.
To that, add the mussels and white wine and cook over high heat for 3 minutes, or until a majority of the shells has opened. Shake the pot occasionally while cooking.
Stir in coriander and lime juice to the broth. Then, in a bowl, serve mussels with a generous portion of the coconut broth.
Garnish with lime zest and leftover cilantro sprigs.
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