Recipe
Monk's Mussels In Thai Curry Sauce Recipe
Print RecipeRelated Recipes
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- 1/2 c packed fresh basil leaves .
- 3 lbs mussels, scrubbed, debearded .
- 2 tsps Thai red curry paste .
- 1 tsp garlic, finely minced .
- 2 (13 1/2 oz) cans unsweetened coconut milk .
- 1 tbsp lime zest .
- 1 stalk lemongrass, smashed & sliced .
- 2 small tomatoes, sliced .
- 1/4 c fresh lime juice .
- 1 c clam broth or chicken stock .
- 3-4 tbsps fresh cilantro, sliced .
- 2 tbsps nam pla (fishsauce) .
- 1 tsp vegetable oil
Directions
- Step #1 **you can substitue one tbsp mashed anchovy or paste diluted w/ sherry or wine if you don’t have fish sauce.
- Step #2 Sautee garlic, lemongrass & ginger in oil for about two mins, until fragrant but not browned.
- Step #3 Whisk in the rest of the ingredient except the mussels & about half of the cilantro & half of the basil.
- Step #4 Bring to a light simmer about 3-4 mins Add the mussels, stir & cover) Cook about 4-5 mins until mussels open (throw away any that don’t open after 5 mins of cooking).
- Step #5 Remove mussles from the broth & into a large serving bowl, Strain broth over top of the mussels & sprinkle with remaining cilanto.
- Step #6 & basil.
- Enjoy the Monk's Mussels in Thai Curry Sauce recipe
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