Tuesday, March 27, 2012

Spicy Thai Mussels

A few weeks ago, Bestie came to visit. We decided that it would be best for just to make dinner together because we have never cooked together.  I mean I heart restaurant dining as much as anyone, but it was nice to stay in and make something delicious.  We ended up having a multi course meal.  We started with a simple recipe for Spicy Thai Mussels.

½ stick butter
½ cup grape tomatoes, seeded, chopped
2 tbs minced garlic
2 tbs chopped peeled ginger
2 14oz cans unsweetened coconut milk
2 tbs Thai red curry paste
½ cup chopped fresh cilantro, more to garnish
1 tsp salt
3 pounds mussels, scrubbed, debearded

Melt the butter in a heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté about 2 minutes until the garlic is tender.

Mix in the coconut milk, curry paste and ½ of the chopped cilantro and salt.  Simmer for 5 minutes to blend the flavors.

Add the mussels; cover and cook until the mussels open, about 5 minutes. 

Discard any mussels that don’t open.

Transfer to serving bowl and garnish with additional chopped cilantro.

These were incredibly easy to make and absolutely delicious! Mussels have previously intimidated me because I thought it would be too hard to make them. But this recipe was straightforward and I loved it.  We soaked up a lot of the broth using bread. There was some additional broth left over so later in the week, I added potatoes and relived the fantastic meal again.  I can’t wait to try mussels with a different broth soon!

Hungry yet?

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