If you don’t already have them in your repertoire, it’s bloody time.
You have got to trust me when I say they are one of the easiest, most inexpensive and impressive dinners you can muster in waayy under 30 minutes.
I’ve previously given you all the deets for a fabulous Tomato Basil and White Wine Mussel recipe. If you’re a mussel newbie, click the recipe link to learn all about them; including how to pick them, store them and clean them.
If you can fathom it, this recipe is even easier. The only prep is cleaning the mussels and chopping up the ginger. We be talkin’ less than 10 minutes after that.
(fist bump)
Everything gets thrown in at once. Next, whisk…
Bring to a boil…
Add mussels, cover and cook for 5 minutes.
Don’t forget to serve with something to sop up the best sauce on earth.
Erin
Thai Coconut Curry Mussels
Ingredients
- 2-3lb cultivated mussels (cleaned and de-bearded)
- 1 - 400mL can coconut milk
- 1 tablespoon thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon grated or minced ginger
- 2 teaspoons granulated sugar
- Juice of 1 lime (about ¼ cup)
- ⅓ cup chopped parsley or cilantro
Note
Serve these mussels with something to sop up the insanely delicious coconut curry sauce.
Directions
1. | In a pot large enough to accommodate all ingredients with at least 2 inches of head room at the top, bring all ingredient except mussels to a boil. |
2. | Add mussels, cover immediately with a tight fitting lid and reduce heat to medium-low. Cook for 4-5 minutes. Mussels should all open up. Discard any unopened mussels. |
3. | Toss with fresh parsley or cilantro and serve immediately. |
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SBO says
This food, It’s great idea!! Thank you for share.
howt1653 says
You are so welcome! I love being able to share my new and delicious discoveries.