Thai Curry Mussels. Thai green curry paste and coconut milk are a great match for these briny bivalves. Most mussels are sustainably farmed, making them an excellent seafood option. These Thai Curry Mussels would be one of those meals.
Mussels are normally considered an appetizer and they look pretty impressive at a dinner party. Note: Red curry paste and fish sauce, typical Thai ingredients, can be found in the Asian food section of large supermarkets. Mussels cooked in a spicy and aromatic coconut broth with Thai curry flavors. [Photographs: J. You can cook Thai Curry Mussels using 5 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Thai Curry Mussels
- Prepare 1 kg of fresh mussels.
- Prepare 1 can of coconut milk.
- You need 3 tbsp of thai curry paste (red, yellow or green).
- You need 1 of fresh lime.
- Prepare 1 of cilantro.
I've gone on record as saying that mussels are the easiest choose-your-own-adventure. Thai Curry Mussels from Varanese on Frankfort Avenue include a sweet chili sace and sausage marinade. Mount the mussels in a bowl. Garnish with cilantro. "Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes." Stir to dissolve sugar and curry paste and bring to a boil over high heat.
Thai Curry Mussels step by step
- scrub, rinse and remove hairs from mussels. to remove hairs, pinch with fingers and move your hand around the shell..
- in a stock pot. add coconut milk. simmer..
- whisk in the curry paste and juice from one lime.
- add single layer of mussels to pot, cover and steam until all the shells open.
- remove open shells and add another layer of mussels. repeat until all mussels are finished..
- garnish with cilantro and lime wedge. enjoy..
Clean the mussels with a stiff brush under cold running water. Remove the beard, the little tuft of fibers the mussel uses to connect to rocks or pilings. Mussels with a Thai red curry sauce. Rich, spicy and even a little sweet with fresh Thai basil and cilantro. Add my THAI GREEN CURRY PASTE and cook, stirring until it's sizzling and smelling yum.