Emile
Henry Thai Mussels
Ingredients
2 lbs. small mussels, scrubbed & debearded (discard broken
or open mussels)
2 T vegetable oil
3 shallots, finely chopped
2 cloves garlic, minced
2-4 T red curry paste (depending on how hot you want them)
1 T freshly grated lime zest
1 T light brown sugar
14oz can unsweetened coconut milk
12 Thai basil leaves, coarsely chopped
Method
Heat
an Emile Henry 5.5 Qt Flame Top Stewpot on medium heat. Add
vegetable oil & heat an additional 30 seconds. Add shallots
and saute until translucent. Add garlic and saute until soft,
but do not brown. Mix in red curry paste. Add lime zest, brown
sugar and coconut milk; mix thoroughly and simmer for about
5 minutes. Add mussels and cover pot. Cook for about 5 minutes,
shaking occasionally, until the mussels have opened. Discard
any mussels that do not open. Stir in Thai basil and remove
from heat. Serve with crusty bread as an appetizer, dipping
it in the sauce. This can also be served with jasmine rice
as an entree.
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