Thai Steamed Mussels Recipe #173786
Posting this for ZWT 2006. Oh wow these sound good! I would serve these with coconut rice and some steamed asparagus I think.
by JanetC-KY
30 min | 20 min prep
SERVES 6
- 5 lbs fresh mussels, scrubbed and debearded
- 1/3 cup fresh lime juice
- 1 (13 1/2 ounce) can unsweetened coconut milk
- 1/3 cup dry white wine
- 1 1/2 tablespoons Thai red curry paste
- 1 1/2 tablespoons minced garlic
- 1 tablespoon asian fish sauce
- 1 tablespoon white sugar
- 2 cups chopped fresh cilantro
- In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar; stir to dissolve sugar and curry paste and bring to a boil over high heat.
- Boil for 2 minutes then add mussels; cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
- Remove from the heat and discard any unopened mussels; pour mussels and liquid into a serving dish and toss with cilantro.
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5 stars