The first appetizer is Thai Mussel. This can be a main course if you are making the same quantity as the recipe below. We have about 3/4 of left over when we had it as an appetizer. The red curry broth was very tasty and it matched very well with the mussels.
Ingredients
* 1 cup coconut milk
* 2 teaspoons fresh lime juice
* 1 teaspoon red curry paste
* 2 teaspoons Thai fish sauce
* 2/3 cup sake
* 1 teaspoon minced garlic
* 1 teaspoon minced fresh ginger
* 1 teaspoon chopped fresh basil
* 2 pounds mussels, cleaned and debearded
* 2-4 basil sprigs (for garnish)
Directions
1) In a large bowl, whisk together coconut milk, lime juice, curry paste, fish sauce, sake, garlic, ginger and basil.
2) Heat a heavy saucepan over high heat for about 30 seconds. Add mussels and broth. Bring to a boil and reduce heat. Cover and simmer for about 5 minutes, or until mussels fully open.
3) Divide mussels into bowls and serve with broth and plenty of crusty bread.
Ingredients
* 1 cup coconut milk
* 2 teaspoons fresh lime juice
* 1 teaspoon red curry paste
* 2 teaspoons Thai fish sauce
* 2/3 cup sake
* 1 teaspoon minced garlic
* 1 teaspoon minced fresh ginger
* 1 teaspoon chopped fresh basil
* 2 pounds mussels, cleaned and debearded
* 2-4 basil sprigs (for garnish)
Directions
1) In a large bowl, whisk together coconut milk, lime juice, curry paste, fish sauce, sake, garlic, ginger and basil.
2) Heat a heavy saucepan over high heat for about 30 seconds. Add mussels and broth. Bring to a boil and reduce heat. Cover and simmer for about 5 minutes, or until mussels fully open.
3) Divide mussels into bowls and serve with broth and plenty of crusty bread.
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