Red curry with mussels

Yield: 6 servings

Measure Ingredient
¼ cup Vegetable oil
16 mediums Shallots; thinly sliced
8 Garlic cloves; minced
2 tablespoons Freshly-grated ginger
¼ cup Thai Red Curry Paste; see * Note
4 pounds Fresh mussels; washed, debearded
5 cups Fish stock
¼ cup Fish sauce
1 can Coconut milk -; (14 oz)
3 tablespoons Palm sugar or brown sugar
¼ cup Fresh lime juice
Salt; to taste
Freshly-ground black pepper; to taste
Jasmine Rice; see * Note
2 bunches Cilantro; stems trimmed,
Chopped
2 Limes; peeled and diced
1 bunch Scallions; white and 1/2 the green part, trimmed,
Thinly-sliced along diagonal

* Note: See the "Thai Red Curry Paste" and "Jasmine Rice" recipes which are included in this collection.

Heat vegetable oil in a large, heavy-bottomed Dutch oven over high heat.

Reduce heat to medium-low and cook shallots until well browned, about 15 minutes. Add garlic and ginger, increase heat to medium-high and cook about a minute, then add Thai Red Curry Paste. Cook, stirring constantly, about 3 minutes. Add the mussels along with the stock and simmer until the shells open. With a slotted spoon, transfer mussels to a platter, remove mussels from shells and reserve in a warm place. Puree sauce in a blender and strain back into pot. Cook over high heat until liquid is reduced by one-third. Stir in fish sauce, coconut milk, sugar, lime juice, and salt and pepper, and remove from heat. Stir mussels into warm sauce. Ladle stew over Jasmine Rice. Garnish with remaining ingredients and serve immediately. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A08 broadcast 09-24-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-21-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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