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Thai Style Mussels
Posted on: January 20, 2016 | 0 commentsThis is a great fresh seafood dish combining fantastic flavours.
Serves 4
2kg Live, Cleaned Mussels
400g Coconut Milk
1 Stick Lemongrass (outer leaves removed)
1 Thumb Sized piece of Fresh Ginger (skinned and grated)
2 Green Birdseye Chillies (Stalk & Seeds removed)
120g Fresh Coriander Leaves
120g Fresh Basil Leaves
600ml Chicken Stock
200ml White Wine
25ml Nam Pla
25ml Fresh Lime Juice
In a heavy based pot, reduce the wine & chicken stock by half.
Blend the coconut milk, lemongrass, ginger, lime juice, nam pla, chillies and 100g of the basil leaves and 100g of the coriander leaves to a puree.
Chiffonade the remaining leaves and set aside.
Heat a pot, add the mussels & cover to steam and cook for approx 5 minutes. Add the stock & wine reduction and the coconut mix and bring to the heat.
Remove any mussels that have not opened.
Portion appropriately ensuring a distribution of the sauce.
Sprinkle with the fine sliced leaves & serve.
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