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| MUSSELS IN THAI GREEN CURRY BROTH |
| 4-6Servings |
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| Ingredients For Broth |
1 T Oil
4 Cloves Garlic, peeled and thinly sliced
1 oz Piece of Ginger, peeled and thinly sliced
2 stalks Lemongrass, tough outer leaves removed
and thinly sliced
1/2 Onion, small dice
Big pinch Salt
1 T Green Curry Paste
1 c White Wine
3 c Chicken Stock
5 sprigs Cilantro, chopped
Zest and Juice of 1 Lime
1 cans Coconut Milk
4 lb Mussels
1 Lime, cut into segments
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| To Cook The Mussels |
| In a large pot with a tight fitting lid, heat pot over
high heat
Add mussels, broth and two good pinches of salt
Place lid on pot and cook until mussels are all opened,
stirring occasionally
Remove mussels from pot and divide into bowls
Serve with a wedge of lime |
| Method |
| Sauté garlic, ginger, onion and lemongrass in oil with salt
until soft
Add curry paste and cook 2-3 minutes longer
Add wine and reduce by half
Add chicken stock and cilantro and bring to a simmer
Add coconut milk, lime zest (in cheesecloth) and simmer for
10 minutes
Remove from heat and puree
Strain through a fine mesh strainer and add lime juice |
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