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imported_admin
26-09-2006, 06:19 PM
This dish is an absolute treat. Plump, fragrant mussels with a delicious Thai-style soup. Yum! (Serves 2)

600g mussels in shells, de-bearded and washed
2 tablespoons peanut oil
2 teaspoons yellow curry paste
2 tablespoons sliced lemon grass
1 cup coconut milk
1 teaspoon brown sugar
2 teaspoons fish sauce
1/4 cup sliced shallots
coriander leaves to garnish

* Heat peanut oil and fry curry paste and lemon grass for 1 minute.
* Add coconut milk, sugar, fish sauce, mussels and 1/4 cup of water.
* Stir well, then cover and simmer for 3 minutes or until mussels are cooked and opened. Discard unopened mussels.
* Ladle mussels and juice into deep bowls, scatter with shallots and coriander leaves.