Tuesday, 19 June 2007

Thai Red Curry Mussels

Cooked by Alex, Feb 07

2 tablespoons peanut oil
1 stalk lemongrass, crushed
1 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
1kg mussels, debearded
2 tablespoons chopped fresh coriander stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

Heat a wide pan.
Add oil, the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking.
Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the coriander and basil.
Serve with rice.
Why would you eat a take-away when this takes only a few minutes to prepare and is so good.

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