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Dish of 25 May 2009
STEAMED SPICY THAI MUSSELS
4 servings
You’re in for such a flavour burst when you try these Thai steamed mussels.
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2 kg fresh mussels
juice of 3 limes
250 ml (1 cup) coconut milk
60 ml (1/4 cup) dry white wine
20 ml (1 ˝ tablespoon) Thai red curry paste
20 ml (1 ˝ tablespoon) fresh garlic, finely chopped
15 ml (1 tablespoon) fish sauce
15 ml (1 tablespoon) brown sugar
500 ml (2 cups) fresh coriander leaves, finely chopped
1. Scrub the mussels and remove the beards.
2. Combine the rest of the ingredients, except the coriander leaves in a large saucepan and bring to a boil. Cook for 2 minutes. Add the mussels and toss to combine with the lid on. Cook, covered and shaking the saucepan until the mussels open. It will take about 5 to 8 minutes. Discard any unopened mussels.
3. Toss with the chopped coriander leaves and serve with the lovely broth and extra lime wedges on the side.
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