MONK'S MUSSELS IN THAI CURRY SAUCE

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Monk's Mussels in Thai Curry Sauce image

There is this cool little Belgian Bar in Philadelphia's Center City that serves like a million different beers and the best mussels I've ever had. Here's how to make them! 6 servings would be as an appetizer.

Provided by CHRISSYG

Categories     Asian

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

1 teaspoon vegetable oil
1 stalk lemongrass, smashed and chopped
1/2 tablespoon ginger, grated
1 teaspoon garlic, finely minced
2 (13 1/2 ounce) cans unsweetened coconut milk
2 teaspoons Thai red curry paste
1 cup clam broth or 1 cup chicken stock
1/2 cup packed fresh basil leaf
1 tablespoon lime zest
1/4 cup fresh lime juice
2 tablespoons nam pla (fishsauce)
3 lbs mussels, scrubbed, debearded
2 small tomatoes, diced
3 -4 tablespoons fresh cilantro, chopped

Steps:

  • **you can substitue one tablespoon mashed anchovy or paste diluted w/ sherry or wine if you don't have fish sauce.
  • Sautee garlic, lemongrass and ginger in oil for about two minutes, until fragrant but not browned.
  • Whisk in the rest of the ingredient except the mussels and about half of the cilantro and half of the basil.
  • Bring to a light simmer about 3-4 minutes
  • Add the mussels, stir and cover)
  • Cook about 4-5 minutes until mussels open (throw away any that don't open after 5 mins of cooking).
  • Remove mussles from the broth and into a large serving bowl, Strain broth over top of the mussels and sprinkle with remaining cilanto.and basil.
  • Serve with some nice crusty bread and Belgian Fries with Bourbon dipping sauce!

Nutrition Facts : Calories 467.4, Fat 33.2, SaturatedFat 25.2, Cholesterol 64.9, Sodium 1226.2, Carbohydrate 14.8, Fiber 0.6, Sugar 1.2, Protein 30.6

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