Wednesday, July 11, 2012

Thai Mussels

I had lunch with Michealette the other day and she prepared mussels using this recipe from McKelvies in Halifax.  I liked it so much, I made some for us the other day.

                                                            Red Curry Mussels
                               (From McKelvies in Halifax via Michealette Barrington)

2 tbs butter
3 cloves of garlic minced
1 tbs grated fresh ginger
1 small tomato peeled and diced
1 tbs mild red curry paste
1 can coconut milk
4 lbs mussels rinsed
2 tbs fresh chives finely chopped

Melt butter over medium heat in large pot. Add ginger, garlic and tomato and cook for about 4 minutes while stirring. Add curry, mashing into mixture, and cook for 1 minute. Pour in coconut milk.  Bring to a boil while whisking.  Add mussels, cover and cook for 7 minutes stirring occasionally until mussels fully open.  Ladle mussel and broth into four shallow soup bowls.  Sprinkle with chives.  Serve with French bread.  Broth is great for sopping with bread.
Grated ginger and minced garlic.

Dice a small tomato.

Coconut milk and mild curry paste.
Add the coconut milk and  curry paste.
Add coconut milk and curry paste and bring to boil.
 After adding coconut milk bring to boil and then add mussels.

 Steam mussels for about 7 minutes.

Steam mussels.

Serve in bowl with broth and French bread.

Nice plump mussels in broth.

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