 |
| Mussels in Red Curry Sauce |
Ingredients
For a great self-serve appetizer, serve mussels with a basket of crusty bread pieces on the side.
Yield:
10 appetizers
(about 4 mussels each)
Time:
45 minutes
2 Tbsp vegetable oil
1 medium onion or 3 shallots, chopped
1 Tbsp Red Curry Paste
1 can Coconut Milk or Lite Coconut Milk
2 Tbsp lime juice
2 Tbsp brown sugar
1 Tbsp Fish Sauce , or salt to taste
1 large tomato, chopped
2 lbs mussels, scrubbed & de-bearded
Garnish: chopped cilantro, lime wedges
Equipment:
Large skillet with cover
Cooking Instructions
1 Heat oil in skillet over medium-high flame. Add onion and briefly sauté.
2 Add Curry Paste and stir until bubbling and onions are soft.
3 Add the coconut milk, lime juice, brown sugar, fish sauce, and tomato. Mix well and bring to a boil.
4 Add the mussels and cover. Steam until the mussels open and are tender. Pour into a large serving bowl and garnish with
cilantro and lime wedges.
Serving Suggestion:
This will also serve 4 as a main course, accompanied with Rice Noodles for soaking up the flavor of the sauce.
by PCT Thailand |
No preview Available |
 |
Contact us about this recipe |
 |
Tell a friend about this recipe |
 |
Printer friendly version |
|
|
|
|