[a recipe] for steamed mussels in a thai curry sauce
serves 6-8 first course servings
- 2 13.5-ounce cans unsweetened coconut milk (3 1/2 cups)
- 1 teaspoon Thai red curry paste
- 1 cup chicken stock or canned low-salt chicken broth
- 1/2 cup (packed) fresh basil leaves
- 2 stalks lemongrass, trimmed, coarsely chopped (about 1/3 cup) or 1 tablespoon grated lemon peel
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce (nam pla)
- 3 kaffir lime leaves or 3 tablespoons fresh lime juice plus 1 1/2 teaspoons grated lime peel
- 2 tablespoons peanut oil
- 3 pounds mussels, scrubbed, debearded
- 4 plum tomatoes, diced (about 1 cup)
- 1/2 cup chopped fresh cilantro
Bring coconut milk to boil in heavy large saucepan. Reduce heat to medium; add curry paste and whisk until dissolved. Add next 6 ingredients. Simmer uncovered 10 minutes. Strain into bowl.
Heat peanut oil in large deep skillet over high heat. Add mussels. Sauté 2 minutes. Add strained curry sauce. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). Transfer to large serving bowl. Sprinkle with tomatoes and cilantro and serve.
definitely shop for basil and kaffir lime leaves @ asian markets (like Ranch 99) for the best buy (plentiful, quality & cheap!)
mussels @ central market for occasional specials!
i at least triple/quadruple the amount of thai curry paste for this recipe
viet huong 3 crabs brand fish sauce is the best
found @ epicurious.com, original recipe from Yarrow Bay Grill @ Kirkland, WA