Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

A great classic from :B

******************************

This recipe contains alcohol. Please use it and in your dishes responsibly.

Original link is no lover available

Marvelous mussels made to measure with curry twist from the kitchens of razorwulff

******************************

It's been a while since I've posted some culinary delights. But on a whim I bought a sack of PEI Mussels from the store and wondered what to do with them. Mussels Marinara? Nah... plain. Mussel Diavolo? Meh... same ole same ole. Mussels w/ White Wine and Garlic? Again...plain.

I thought for a minute of what I haven't done for a while and I saw a jar of Hot Red Thai Curry Paste in my fridge.....bam! Perfect! Recipe is my own. So here it is:


Ingredients:

Note- amounts are approximations

1 bag of PEI Mussels - I prefer PEI (Prince Edward Island) mussels for their taste, ease of cooking, and freshness. Long Island and NJ mussels taste and smell like the underside of a dock mixed with 4 day old foot (lol).

3 cloves of garlic; minced
1 1/2 Tbsp of Red Curry Paste (jarred is fine)
1 1/2 Tbsp Fish Sauce (oriental type)
1" nub fresh ginger; minced
1/4 Cup dry white wine
14oz. can of light coconut milk
Juice of 1/2 Lime
2 scallions (green part only); rough chop
1/4 Cup fresh cilantro; chopped fine
2 Tbsp sugar
2-3 Tbsp coconut oil

Scrub the mussels and pull the 'beards' off and set aside.

Heat coconut oil in skillet. Saute your garlic for about 1-2 min. on med heat. Then add ginger and saute for another minute. Careful to NOT let the garlic burn or even brown. Stir in the red curry paste and fish sauce and cook for about 2-3 min. Stirring constantly.

Add your wine and let the alcohol cook off and reduce by 1/4. Stir in coconut milk to completely combine.

Add lime juice, cilantro, scallions, and sugar. Simmer for about 2 min.

Add the mussels, toss to coat with sauce. Cover, reduce heat to low, and cook until the shells open and meat is tender (no more than 5 min).

Place mussels in a bowl and pour some sauce over it. Serve immediately.


** For that added experience because I can guarantee the sauce is too good to waste...serve with garlic toast for dipping.


******************************