Monk's Mussels in Thai Curry Sauce |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. **you can substitue one tablespoon mashed anchovy or paste diluted w/ sherry or wine if you don’t have fish sauce.
2. Sautee garlic, lemongrass and ginger in oil for about two minutes, until fragrant but not browned.
3. Whisk in the rest of the ingredient except the mussels and about half of the cilantro and half of the basil.
4. Bring to a light simmer about 3-4 minutes
5. Add the mussels, stir and cover)
6. Cook about 4-5 minutes until mussels open (throw away any that don’t open after 5 mins of cooking).
7. 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.
8. Serve with some nice crusty bread and Belgian Fries with Bourbon dipping sauce!
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