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Thai Mussels with Riesling, Lime and Mint

Musselaptizer6

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10
prepare
15
cook
6
serves

INGREDIENTS

4 lb. fresh blue cultured mussels
2 tbsp. butter
1 tbsp. grated gingerroot
4 cloves garlic, minced
1 tomato, small, peeled and diced
1 tbsp. red thai curry paste, medium
1 can coconut milk
2 tbsp. finely chopped fresh coriander
2 tbsp. finely chopped fresh chives
1⁄4 lime

INSTRUCTIONS

  1. 1
    Rise fresh blue cultured mussels in tap water.
  2. 2
    In a large saucepan, melt butter over medium heat; sauté ginger, garlic and tomato for 4 minutes, stirring. Add curry paste; cook, stirring into tomato mixture for one minute.
  3. 3
    Pour in coconut milk; bring to a boil, whisking. Add mussels; cover and cook, stirring occasionally, for about 7 minutes, or until mussels open. Discard any that do not open.
  4. 4
    Ladle mussels and coconut broth into 4 shallow soup bowls. Sprinkle with coriander and chives. Lime to taste. 

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: Occasions Magazine (www.occasionsmagazine.ca), Mark DeWolf Photo Credit: Perry Jackson

recipe search tags

preparation methods
Meals/Courses
cuisines Asian, Thai
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