Archive for » October 2nd, 2008«
This has got to be one of the most quick and easy recipes for mussels with such outstanding flavour. I changed it slightly and have listed changes below, this was just due to personal preference and the fact I wanted it to be more like a soup with lots of juice. I loved it and the quickness of this recipe is a great bonus. I also loved the fact that there are few ingredients which makes for a no fuss meal. If you want to read other reviews click here.
Ingredients
1/2 can coconut milk (I used 500ml Carton)
1/4 cup peeled sliced ginger (I added 2 teaspoons grated)
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons curry powder (I added 3 Tablespoons thai red curry paste.)
1 can chicken broth
2 lbs mussels
1/4 cup fresh basil, chiffonaded (I used coriander I felt it worked better with this.)
Method
1. Combine the first seven ingredients in a skillet, bring to a boil.
2. Add mussels, cover, and cook 5 minutes until shells open.
3. discard any unopened mussels garnish with basil.
Serves 2
Soak up sauce with crusty bread
All photos taken by me unless otherwise stated.
I have family in town at the moment until next week so my posts will be quite infrequent, but keep checking in as I will post when I have time and will get back to posting frequently next week.
