Thai Mussels With Jasmine Rice Recipes

MUSSELS WITH HOMEMADE THAI GREEN CURRY

Steps:

• For the green curry paste, place all of the ingredients in a food processor. Blend until reach a paste texture.
• Heat the oil in a large pot over medium heat, Add the shallots cook until soft, then fold in garlic, ginger and curry paste. Cook, stirring often, until fragrant and golden, about 2 mins.
• Add coconut milk, 1/2 glass of water and fish sauce and bring to a light boil.
• Fold the mussels in, and cover with a lid. Cook until the mussels open, abut 6-8 mins. Remov from the heat and discard any unopened mussels.
• Add lime juice, lime wedges, spring onions, fresh coriander and chopped chili, season to taste and serve with steamed jasmine rice. Enjoy!
• mussels open, about 8 minutes. (Discard any that do not open.) Add the juice of 2 limes to each pot, then add the lime halves. Stir 1/2 cup cilantro into each. Serve with bread, if desired.

THAI MUSSELS WITH JASMINE RICE

Steps:

• Boil rice until tender.
• Scrub mussels and remove beards, fill a large saucepan with water, enough to cover mussels, bring to the boil and add mussels reduce heat. Simmer covered until mussels open, drain and discard any that have not opened.
• In another large saucepan add a small amount of peanut oil and paste and cook until fragrant. Add water, both stocks, sauce and sugar, bring to a boil.
• Add coconut milk and coconut cream, reduce heat to a simmer, Add cooked mussels to broth and cook until heated through. Add coriander, onions and lime juice stir, serve immediately.
• To serve divide jasmine rice among 4 serving bowls and top with mussels, spoon broth over, garnish with coriander leaves.

STEAMED MUSSELS IN THAI CURRY SAUCE

Steps:

• Bring coconut milk to boil in heavy large saucepan. Reduce heat to medium; add curry paste and whisk until dissolved. Add next 6 ingredients. Simmer uncovered 10 minutes. Strain into bowl.
• Heat peanut oil in large deep skillet over high heat. Add mussels. Sauté 2 minutes. Add strained curry sauce. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). Transfer to large serving bowl. Sprinkle with tomatoes and cilantro and serve.
• Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets.
• ** Available at Asian markets and in the Asian foods section of some supermarkets.

THAI GREEN MUSSEL CURRY

Steps:

• In a large saucepan boil some water, pour mussels in and boil until mussels open, drain and discard any that haven't opened. Set to one side, wash out pan.
• Using the same large saucepan pan, Add the oil,onions, garlic, ginger and lemongrass, cook, stirring until onion is soft. Add the paste, cook, stirring until fragrant.
• Add the rest of the ingredients, down to and including the water. Bring to a boil then turn down the heat to a simmer, leave to simmer about 5-10 Min's, to allow the flavours to come through.
• While the sauce is simmering, remove meat from about half of the mussels, this makes for ease of eating and presentation, otherwise you're eating a bowl full of shells.
• Return remaining mussels and mussel meat to pan along with the vegetables and coriander, reserving the green onions for garnish, cook stirring until sprouts are just wilted and mussels are heated through.
• To serve: Pour spoonfuls of curry into serving bowls and sprinkle with green onions. if you want carbs serve over steamed jasmine rice.