Saturday, 20 October 2012

Thai Steamed Mussels


Original recipe makes 6 servings

  1. 5 pounds fresh mussels, scrubbed and debarred
  2. 1/3 cup fresh lime juice
  3. 1 (13.5 ounce) can unsweetened coconut milk
  4. 1/3 cup dry white wine
  5. 1 1/2 tablespoons Thai red curry paste
  6. 1 1/2 tablespoons minced garlic
  7. 1 tablespoon Asian fish sauce
  8. 1 tablespoon white sugar
  9. 2 cups chopped fresh cilantro


1. In a large stock pot, merge the calcium juice, grape dairy, wine, curry insert, beans, fish marinade and glucose. Mix to melt glucose and curry insert and bring to a steam over high temperature. Boil for 2 moments then add mussels. Cover, cook, and mix for sometimes, until mussels are started out, 5 to 8 moments.

2. Remove from the warm and eliminate any not started out mussels. Add mussels and liquid into a providing dish and throw with cilantro.


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