Thai curry mussels

0 piace 0 commenti Ricetta di NCL Wellesley Cookbook

Ingredienti per 6 first course/4 main course

1/4 cup butter
5 plum tomatoes, seeded and chopped
2 Tbsp minced garlic
1 Tbsp peeled fresh ginger, minced
Two 14-ounce cans unsweetened coconut milk
1 Tbsp Thai red curry paste (more if you like)
7 Tbsp chopped fresh cilantro, divided
1 tsp salt
3 lbs. mussels, scrubbed and debearded

Preparazione

1. Melt butter in a large pot over medium heat.
Add the tomatoes, garlic and ginger, and saute until garlic is tender, about 2 minutes.
Add the coconut milk, curry paste, 4 Tbsp chopped cilantro and the salt.
Simmer for just 4 minutes to blend the flavors.
Add mussels.
Cover and cook about 5 minutes until the mussels are opened.
Remember to discard any mussels that are not opened.
Place broth and mussels in soup bowls.
Serve with crusty bread to dunk in the delicious broth.

secondi June 07, 2016 21:03

Autore: Diane Freniere