My family LOVES Steamed Mussels and like to make them in all different ways! Tonight we decided to go Thai Style! This is pretty much a classic Thai recipe, but as with all Thai food, nothing is ever boring or bland! Our taste buds are having a PARTY!!
Thai Steamed Mussels!
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Saute3 Tbsp minced, fresh ginger in 2 Tbsp butter for 2 minutes on medium heat, add 4 tsp minced garlic and saute for another minute, careful not to burn garlic~ |
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Add 2-3 tsp red curry paste, 2 tsp fish sauce, 3/4 cup chicken broth, and 1 cup coconut milk~ |
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Throw in 3Tbsp fresh chopped cilantro, 2Tbsp lemon juice, 1-2 tsp sugar- to taste~ |
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When sauce is hot, Toss in cleaned and 'debearded' mussels, taking out any mussels that were open , if they do not close when you try to pinch them closed~ Stir them in to coat and put a lid on pan and cook on med-low for about 5-7 minutes, stirring every once and a while~ |
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Once they have all opened, transfer all to a nice bowl! Throw away any that did not open~ |
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NOW IT'S TIME TO GET DOWN AND DIRTY! Your hands and the mussel shells are your utensils! (one of my triplet boys showing us how it's done! :) |
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Break off the side of the mussel that has the meat in it, and use that shell with the mussel, to scoop up all that great juice! SERVE WITH A NICE, CRUSTY BREAD to sop up the sauce, as well! The sauce is CRAZY GOOD!! |
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