Thai Style Mussels With Pickled Ginger Recipes

THAI-STYLE MUSSELS WITH PICKLED GINGER

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the shallots, chile paste and garlic; cook 2 minutes or until tender, stirring constantly. Add coconut milk and the next 5 ingredients (lime rind through mussels); bring to a boil. Cover and cook 5 minutes or until shells open.
• Remove from heat; discard any unopened shells. Garnish with parsley sprigs, if desired.
• As an appetizer, makes 8 Servings (serving size: about 5 mussels and 2 Tbls. sauce).
• Note: Use already cleaned mussels to cut down on preparation time.

THAI-FLAVORED MUSSELS

Steps:

• Bring 2 cups of water to the boil. Put the stock, shallot, garlic, lime leaves, and ginger in a saucepan, cover and let it bubble away at a moderate to high heat for 3 to 5 minutes or until you have a thickish, softish mess at the bottom of the pan. Check to make sure it isn't either burning or just getting too dry for comfort, and add a bit of boiling water if it is. Meanwhile, put the mussels in a sink filled with ice-cold water. Chuck away any that don't sink and then, as you remove them, make doubly sure by chucking away any that don't shut when you tap then sharply. I wouldn't expect you to have to throw many away, so don't worry unduly.
• Add the chile pepper to the mixture in the pan. After about 30 seconds, or just long enough to get them out of the sink, add the mussels and then throw over them 1/2 cup boiling water, and then the lime juice, mirin, and fish sauce mixed together. Cover, give the pan a shake, and leave on a high heat for about 3 minutes, by which time the mussels should have steamed open. Add half the coriander, shake again, and pour into a noodle bowl. Sprinkle over the remaining coriander and eat.

THAI STYLE MUSSELS, SHRIMP, OR FISH

Steps:

• Heat peanut oil in a 12" skillet on Med heat. Add sesame oil, onions, pepper, carrots and sauté about 5 minutes.
• Add squash and zucchini and sauté another 2-3 minutes.
• Add garlic and cook 30 seconds.
• Add curry paste, curry powder, cumin and kaffir leaves or lime zest and stir to combine.
• Add fish sauce and brown sugar and stir to combine.
• Stir in coconut milk and bring to a boil.
• Lower the heat and simmer for 5 minutes.
• Add the seafood, cover, and cook, shake the pan occasionally. Cook until the mussels are open if you are using them, discard any that have not opened. If you are using shrimp cook until they turn pink. If using fish, cook until fish easily flakes.
• Stir in 1/4 cilantro and remove from heat.
• Allow to sit for about 1 minute. Spoon over rice or ladle into bowls and garnish with remaining cilantro.
• Serve with lime wedges.

THAI STEAMED MUSSELS

Steps:

• In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
• Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.