Pei mussels with thai curry sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | Garlic cloves minced; (depending on size), | |
| ; up to 4 | ||
| 3 | teaspoons | Red curry paste |
| 3 | Kafir lime leaves | |
| ¼ | cup | Coconut milk |
| 1 | cup | Chicken stock |
| 1 | teaspoon | Sambel olek chili paste |
| 2 | teaspoons | Fish sauce |
| Salt/lime juice to taste | ||
| 2 | pounds | Mussels |
| Coarsely chopped cilantro for garnish | ||
Directions
Curry Sauce:
Heat olive oil in saute pan on medium high heat. Saute garlic until opaque.
Add red curry paste and lime leaf and saute. Add coconut milk. Reduce heat, simmer and reduce sauce by one third. Add chicken stock, sambal olek and fish sauce. Simmer and reduce by half (15 to 20 minutes). Remove lime leaf.
Season with salt and pepper to taste.
Mussels:
Combine ½ cup of sauce for every half pound of mussels in a saucepan over medium heat to pan steam until opened.
Arrange mussels in a bowl. Add lime juice over mussels and chopped cilantro for garnish and serve.
Converted by MC_Buster.
Per serving: 1083 Calories (kcal); 49g Total Fat; (42% calories from fat); 110g Protein; 40g Carbohydrate; 256mg Cholesterol; 4753mg Sodium Food Exchanges: 0 Grain(Starch); 15½ Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW# INF299 Converted by MM_Buster v2.0n.