Due to the current time of year, weekend meals tend to consist of many smaller dishes spread out throughout the day. Steamed mussels in the Thai manner are a delicious way to kick off a seafood dinner or a casual braai. In the same way that many like mussels as an appetiser at restaurants, you will likely appreciate them as an appetiser at this establishment, except the mussels here will be fresher and better. Delicious mussels in a rich sauce are sure to please a crowd, especially if there’s enough of bread to go around.
THAI-STYLE STEAMED MUSSELS SUGGESTIONS
You may prepare these tasty mussels in an iron dish on the stovetop, or you can use your gas braai with its accompanying cooking grid. Light and creamy, the sauce may be thickened with cream if desired. White wine works well in the sauce, and it also makes for a pleasant accompaniment in the form of a glass. For the full effect, accompany your mussels with some warm, crusty bread and a pat of butter.
Enjoy some delicious seafood to kick off your weekend meal. Serve these cooked Thai-style mussels with some white wine and fresh bread.
THAI-STYLE STEAMED MUSSELS RECIPE
Course: Starter
Cuisine: Global
Difficulty: Easy
Servings: 4 servings
Prep time: 20 minutes
Cooking time: 10 minutes
INGREDIENTS
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2 kg fresh mussels, scrubbed and debearded
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⅓ cup fresh lime juice
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400 ml unsweetened coconut milk
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⅓ cup dry white wine
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1½ tbsp. Thai red curry paste
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1½ tbsp. minced garlic
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1 tbsp. Asian fish sauce
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1 tbsp. white sugar
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2 cups chopped fresh coriander
METHOD
- 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 coriander.
»THAI-STYLE STEAMED MUSSELS RECIPE«