member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    Malaysian-Style Mussels

    Source of Recipe

    From "Mad Hungry: Cravings" by Lucinda Quinn

    Recipe Introduction

    "This recipe was inspired by our local Belgian beer place, which has several different versions of moules frites on the menu: an enamel pot of mussels comes with a cone filled with crispy French fries and a mayonnaise dipping sauce alongside. My favorite is the Malaysian style, which is a riff on laksa, a coconut curry soup with Chinese-Malay elements. At home, mussels take literally minutes to prepare and need only a crispy baguette to sop up all the delicious juices."

    List of Ingredients

    â—¦ 2 tablespoons safflower oil
    â—¦ 2 cloves garlic, minced
    â—¦ One ½-inch-piece ginger, peeled and minced
    â—¦ 1 tablespoon Thai red curry paste
    â—¦ 1 cup unsweetened coconut milk
    â—¦ 2 pounds mussels, scrubbed clean and beards removed
    â—¦ 12 cilantro sprigs
    â—¦ 1 lime, cut into wedges

    Recipe

    Heat a large deep skillet over medium-high heat. Add the oil. When it shimmers, add the garlic and ginger and sauté until fragrant, about 1 minute. Stir in the curry paste and cook for 1 minute. Add the coconut milk and bring to a boil.

    Add the mussels to the skillet, cover, and cook just until they open, 2 to 3 minutes. With a slotted spoon, transfer them to a serving bowl. (Discard any unopened mussels.)

    Pour the sauce over the mussels, garnish with the cilantro and lime, and serve immediately. Put out a bowl for the shells.

    Serves 4

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â