In an 8-quart kettle boil lime juice coconut milk wine curry paste garlic fish sauce and sugar over high heat stirring 2 minutes. Cover and simmer for about 5 minutes or until the mussels open.

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Place the mussels spring onions garlic ginger lemongrass and lime leaves on one half of the foil.

Thai mussel recipe. Heat a lidded pan large enough to hold about twice the quantity of mussels you have over a high heat. Cover the pan with a lid and bring the liquid. Add your red curry paste coconut milk and half the cilantro.

Boil for 2 minutes then add mussels. Discard any mussels with broken shells and any that refuse to close when tapped. In a large stock pot combine the lime juice coconut milk wine curry paste garlic fish sauce and sugar.

One at a time give the outside of each mussel. Add the coconut milk fish sauce and lime juice and bring to a simmer. Fresh mussels are steamed in white wine then lightly simmered in a basil-coconut sauce thats simply divine.

Next add the mussels and cover those babies up. Bring to a boil and add the mussels. Discard the unopened mussels.

Cover and cook stirring occasionally until mussels. Ingredients 1 teaspoon coconut oil 1 2 -inch piece ginger cut into matchsticks 2 garlic cloves sliced 2 lemongrass stalks sliced 1 15 -ounce can coconut milk 1 tablespoon fish sauce 2 Thai red chilis juice from 1 lime 2 lbs. Add mussels tossing to combine.

Pour the coconut milk mixture into a saucepan add the lemongrass and cook over a medium heat for 5 mins. Line a baking tray with a large piece of kitchen foil. Stir to dissolve sugar and curry paste and bring to a boil over high heat.

Stir well to combine and then cover and let that simmer for a couple of minutes. In a saucepan sauté the onion pepper and garlic in the oil. Method Preheat the oven to 200C180C FanGas 6.

Fry the paste for 2-3 minutes. Season with salt and pepper. This Thai mussel recipe makes an incredible appetizer or a romantic dinner for two.

Add the mussels put on the lid and steam for 3-4 minutes until all the mussels are open discard any that stay closed. Serve with your favorite wine and a loaf of crusty French bread to soak up the juices. The dish is finished off with more basil and fresh coriander.

Place the mussels in a colander under running water. Add the ginger tomato paste chili sauce curry powder and blend well. Add the chicken broth and coconut milk.

Serve the mussels scattered with the coriander leaves and red chilli. Turn up the heat add the prawns and mussels then cover and cook for 4 mins the prawns should be pink and the mussel. If you are using fresh mussels for this recipe recommended but you can use frozen its important you clean them well to remove any grit.

Heat 2 tbsp groundnut oil in a large wide pan with a lid. Add the mussels then the coconut milk mixture.

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