- 5 pounds fresh mussels, scrubbed and debearded
- 1/3 cup fresh lime juice
- 1 (13.5 ounce) can unsweetened coconut milk
- 1/3 cup dry white wine
- 1 1/2 tablespoons Thai red curry paste
- 1 1/2 tablespoons minced garlic
- 1 tablespoon Asian fish sauce
- 1 tablespoon white sugar
- 2 cups chopped fresh cilantro
- 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.
03/06/2017
recipepes.com
thai steamed mussels, recipe
PT15M
PT1H
5
455 calories
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