Email to Cat      

Ray's Boathouse Thai Mussels

Source of Recipe


From "Ray's Boathouse: Seafood Secrets of the Pacific Northwest"



List of Ingredients



• 1 cup coconut milk
  
• 2 tsp fresh lime juice
  
• 1 tsp red curry paste
  
• 2 tsp Thai fish sauce
  
• 2/3 cup sake
  
• 1 tsp minced garlic
  
• 1 tsp minced fresh ginger
  
• 1 tsp chopped fresh basil
  
• 2 pounds Penn Cove mussels, cleaned and debearded
  
• 2 to 4 basil sprigs (for garnish)
  






Instructions



1. In a large bowl, whisk together the coconut milk, lime juice, curry paste, fish sauce, sake, garlic, ginger and basil.
   
   
2. Heat a heavy saucepan over high heat for about 30 seconds. Add mussels and broth. Bring to a boil and reduce heat. Cover and simmer for about 5 minutes, or until mussels finally open.
   
   
3. Divide mussels into bowls and serve with broth and plenty of crusty bread.
   
   Serves 4