Steamed Mussels In Thai Curry Sauce
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
65
Spice
48
Sweetness
45
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Chicken Stock1 cup
Lime Juice (fresh)2 tbsps
Fish Sauce (nam pla**)2 tbsps
Peanut Oil1360 g
Mussel (scrubbed, debearded)1 cup
Cilantro (chopped fresh)Directions:
1
Bring coconut milk to boil in heavy large saucepan
2
Reduce heat to medium; add curry paste and whisk until dissolved
3
Add next 6 ingredients
4
Simmer uncovered 10 minutes
5
Strain into bowl
6
Heat peanut oil in large deep skillet over high heat
7
Add mussels
8
Sauté 2 minutes
9
Add strained curry sauce
10
Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open)
11
Transfer to large serving bowl
12
Sprinkle with tomatoes and cilantro and serve
13
Bring coconut milk to boil in heavy large saucepan
14
Reduce heat to medium; add curry paste and whisk until dissolved
15
Add next 6 ingredients
16
Simmer uncovered 10 minutes
17
Strain into bowl
18
Heat peanut oil in large deep skillet over high heat
19
Add mussels
20
Sauté 2 minutes
21
Add strained curry sauce
22
Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open)
23
Transfer to large serving bowl
24
Sprinkle with tomatoes and cilantro and serve
25
Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets
26
** Available at Asian markets and in the Asian foods section of some supermarkets
27
Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets
28
Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets
29
** Available at Asian markets and in the Asian foods section of some supermarkets