Mussels with sour curry
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| VPRJ01A | ||
| 7 | pounds | Steamed mussels |
| 4 | cups | Coconut milk |
| 3 | tablespoons | Flour |
| 2 | Eggs -- lightly beaten | |
| 3 | tablespoons | Sour curry paste |
| 1 | tablespoon | Fish soy |
| 2 | tablespoons | White wine |
| ½ | teaspoon | Sugar |
Directions
Remove mussels from shells and save the larger shells. Place 2-3 mussels in each shell, arrange them neatly on a baking dish and set aside. Prepare sauce by warming coconut milk, flour and eggs. Add curry paste, fish soy, wine and sugar and bring mixture to a boil over medium heat. Reduce the heat to low and cook for 3-5 minutes.
Divide half the sauce between the shells containing the mussels, being sure to cover each shell with some sauce. Bake at 400 F for 10 minutes or until surface of sauce begins to brown. Keep the remaining sauce warm while the mussels bake. Put 4 Tbsp of sauce on each plate, add mussels and serve hot.
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