Pei Mussels With Thai Curry Sauce Recipes

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EASY THAI RED CURRY MUSSELS



Easy Thai red curry mussels image

Learn to make an aromatic mussel dish with a Thai red curry and beer broth all cooked in one pot

Provided by Mary Tang

Categories     Appetizer     Main Course

Number Of Ingredients 17

5 lbs PEI mussels
1 shallot, diced
5 cloves garlic. diced
1 (150 g) package shimeji mushrooms, stems removed, rough chop
1 lemongrass stalk, cut into 5 sections
1 tomato, diced
2 tsp Thai red curry paste (Can use more depending on taste)
1 can (400 ml) coconut milk
6 Kaffir lime leaves
1 inch (3 g) galangal, skin on, thick slices
1 (473 ml) bottle beer
Vegetable oil for cooking, or oil of choice
Fish sauce, to taste
4 cups (130 g) Chinese snow pea leaves
Handful Thai basil
2 Thai chili peppers, sliced
Lemon/lime juice (optional)

Steps:

  • Place PEI mussels in a colander and rinse under cold running water to remove any dirt or sand. Do not submerge.
  • In a large pot, turn the heat on medium-high, add oil and saute the shallots and garlic for a few minutes, followed by the mushrooms and lemongrass.
  • Add in the tomatoes and saute until soft.
  • Add the Thai red curry paste into the mixture.
  • Pour in the beer and mix all the ingredients around. Add in the can of coconut milk, kaffir lime leaves and galangal slices.
  • Add in the mussels to the pot. Cover and bring to a bowl.
  • Reduce heat to medium-high and steam mussels for 6-8 minutes or until all of the mussel shells have opened. Discard any unopened shells.
  • Mix in Chinese snow pea leaves and mix. Turn off the heat and place the lid back on for 1 minute.
  • Serve. Taste the broth and add fish sauce if needed.
  • Garnish with Thai basil and Thai chili peppers. Serve hot.

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