Mussels with Coconut Thai Curry Broth
What do you prepare when you have invited another couple over for dinner and you don't have a large budget? You want something elegant but looking at the meat case you discover that the roast you were hoping to make is well over twenty dollars.
Take a stroll down to the seafood department and check out the price of mussels. Currently in our store they are $3.99 per pound and sometimes they have them for $2.99 per pound. If no one in your small dinner party has any allergies to shell fish, I think mussels with coconut Thai curry broth is perfect. For the two of us I purchased just about 2 1/2 pounds of mussels and it cost $7.10.
As always with cooking, taste along the way and see if you need to adjust any ingredients. We like a little heat in our dishes and my Thai curry paste was older so I wanted to give the dish a bit more heat and that's why I added the cayenne pepper. My goal was to try and balance out the sweetness of the coconut milk.
- 2 1/2 lbs. mussels
- 2 cups shrimp stock (If you don't have home made shrimp stock use boxed seafood stock)
- 3/4 cup coconut milk
- 1/4 cup chicken stock
- 1 lime - the juice from
- 2 tbsp. butter
- 1 large shallot - small dice
- 1 clove garlic - minced
- 2 tbsp. red Thai curry paste
- sprinkling of cayenne pepper
- good pinch kosher salt
- 1-2 tbsp. fresh parsley leaves - torn
- In a deep skillet or pot with a lid and big enough to hold all the mussels: over medium heat, melt the butter. Add in the shallot and garlic and cook until the shallots soften, stirring occasionally so the garlic does not burn.
- Add in your shrimp stock, coconut milk, chicken broth red curry paste along with the cayenne pepper and salt. Squeeze in the lime juice, stir and cook for a few minutes over medium heat.
- Add in the mussels and cook just until they open. Add in some parsley leaves and give a stir.
If you are interested in learning about Thai cooking visit this website.
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