I made these Thai mussels again last night. They're so good!!
Add some toasted bread to soak up the sauce afterwards. Ah.mazing!!!
·
2-3
pounds mussels (de-beard)
·
1/3
fresh lime juice
·
1
(13.5oz) can light coconut milk
·
1 1/2 Tbsp
Thai red curry paste
·
1 1/2 Tbsp
minced garlic
·
1 Tbsp Asian
fish sauce
·
1 Tbsp white
sugar
·
2 cups
fresh cilantro chopped
·
1/3 cup
dry white wine (optional)
1). Scrub mussels well and remove beards.
2). Combine lime juice, coconut milk, curry paste, garlic,
fish sauce, and sugar (wine – optional) over high heat, stirring. Bring to a
boil for 2 minutes.
3). Add mussels, tossing to combine.
4). Cook mussels, covered, stirring occasionally, until
opened, about 5 to 8 minutes. (Discard any unopened mussels.)
5). Chop cilantro and toss with mussels.
*Variations:
- Add shrimp,
I did head on shrimp that were really good
- Add
lemongrass and discard after
- Add sliced thai chilies for extra spice
