INGREDIENTS 2 kg mussels (1kg per person) 1 pod red pepper remove seeds and slice finely lengthwise 1 stalk leek 1 medium size, chopped finely 2 tablespoon Thai red curry paste 1-2 tablespoon leek chopped finely 1-2 tablespoon palm sugar white sugar 4 tablespoons coconut oil 2 tablespoons fish sauce replace with 1 heap teaspoon oyster sauce 1/2 pack soy cream preferred thick or thin coconut milk Thai basil/coriander preferred herbs, Thai basil stirred into the sauce and coriander coarsely chopped and scattered on top INSTRUCTIONS One container of mussels soaked in plenty of water with 2 tablespoons of salt. With your hands tumble the mussels around or use a big spoon, let it rest so the mussels can expel sand for a minimum of 2 hours. For best results preferably longer, you'll notice by the sand and other impurities in the water minimising and clear water. Heat oil, add in the red curry paste, give it a good stir releasing its flavours than adding the finely sliced leek. Stir and mix it together, followed by all seasonings with the soy cream as last. Bring it to a boil and immediately add the drained mussels, give it one more stir put the lid on and cook on high for 7-8 min or till all shells are opened. Without opening the lid shake it twice so the mussels can all open up. On a plate serve fragrant white Jasmine rice and a good heap of Mussels with the sauce. You can find the recipe here
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