We love mussels. They are among the glories of the ocean--inexpensive, sustainable and good for you.
This dish, from Diana Henry's Plenty,uses Thai seasonings--among my favorite flavor profiles. The best part of the dish may be sopping up the sauce with crusty bread. Enjoy!
THAI MUSSELS WITH COCONUT,CHILE AND LIME
(serves 4)
- 4 1/2 pounds mussels
- 1 1/2 tablespoons peanut oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 3/4 inch square fresh ginger, peeled and finely chopped
- 2 fresh red chiles, seeded and shredded
- 2 14-ounce cans coconut milk
- juice of 1 lime
- 1 1/2 teaspoons light brown sugar
- 2 kaffir lime leaves, cut into strips (or grated zes of 1 lime)
To serve
2 kaffir lime leaves, cut into strips
1/4 cup coarsely chopped cilantro
1/2 fresh red chile, seeded and shredded
Wash the mussels really well,scrubbing off barnacles and removing any "beards." Tap each on the side of the sink. If it doesn't close, throw it away. Rinse the mussels carefully.
Heat the oil in a large saucepan. Add the onion, garlic, ginger and chiles. Cook over a medium heat until the onion is soft and very pale gold. Add the coconut milk, lime juice, sugar and lime leaves. Bring to just under a boil, then add the mussels.
Cover and cook for 4 minutes, or until the mussels have opened, shaking the pan a couple of time. Throw away any that haven't opened.
To serve, stir, then throw the lime leaves, cilantro and chile on top.
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