Saturday, 20 October 2012
Thai Steamed Mussels
Ingredients
Original recipe makes 6 servings
- 5 pounds fresh mussels, scrubbed and debarred
- 1/3 cup fresh lime juice
- 1 (13.5 ounce) can unsweetened coconut milk
- 1/3 cup dry white wine
- 1 1/2 tablespoons Thai red curry paste
- 1 1/2 tablespoons minced garlic
- 1 tablespoon Asian fish sauce
- 1 tablespoon white sugar
- 2 cups chopped fresh cilantro
Directions
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.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment