Mussels in Basil-Coconut Sauce This Thai mussel recipe makes an incredible appetizer, or add a salad and enjoy as the main course. Fresh mussels are steamed in white wine, then briefly simmered in a basil and coconut sauce. The dish is finished off with a sprinkling of fresh red chillies, coriander, and more basil for a seafood dish that is easy to make but tastes truly gourmet! Excellent with your favorite wine. INGREDIENTS: - 1 lb fresh mussels (serves 2-4 as an appetizer), or 1 1/2 to 2 lbs (for a main course)
- 1 thumb-size piece galangal (or ginger), grated
- 2 shallots and 3 cloves garlic, sliced finely
- 1/3 cup white wine (or white cooking wine)
- a few basil and coriander leaves for garnish (tear basil into smaller pieces if large)
- optional: 1/2 red chilli, finely sliced
- BASIL-COCONUT SAUCE:
- 1 can thick coconut milk
- 2 tsp. ground coriander seed /powder
- approx. 1/2 cup fresh coriander, including the stems
- approx. 1 cup fresh basil leaves
- 1 Tbsp. fish sauce
- 1 tsp. shrimp paste (if unavailable, substitute 1 more Tbsp. fish sauce)
- 1 Tbsp. lime juice
- 3 kaffir lime leaves (frozen or fresh), snipped into small pieces with scissors
- 1 Tbsp. soy sauce
- optional: 1/2 red chilli, sliced (and de-seeded if you prefer less "heat")
PREPARATION: - Rinse the mussels under cold water, checking to make sure they're clean. Set aside.
- To make the sauce, place all sauce ingredients in a food processor. Process well. Taste test for salt, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Set aside.
- Pour 1-2 Tbsp. oil into a wok or a large frying pan. Add the galangal (or ginger), shallots, ginger, and garlic. Stir-fry 1-2 minutes over medium-high heat, until shallots are cooked. (Note: add a little of the white wine when wok/pan becomes too dry, 1 Tbsp. at a time).
- Add the white wine to the wok/frying pan. Now add the mussels, stirring well. Bring to a boil.
- Reduce heat to medium-low. Cover with lid and allow to "steam" cook in this way for 2-3 minutes.
- Take off the lid and stir gently. If most of the mussels have opened, they are ready to eat. Discard the ones that haven't opened. If there are quite a lot that still haven't opened, try replacing the lid and allowing them to cook another 30 seconds to 1 minute. Tip: Mussels take on a couple of minutes to cook. Be careful not to overcook them, or they will become tough.
- Reduce heat to low. Remove lid and add the basil-coconut sauce. Stir gently. As soon as the sauce is warm, this dish is ready. (30 seconds to 1 minute)
- To serve, slide mussels and sauce onto a serving platter, mounding them into a pile. Sprinkle with red chilli (if using), basil leaves, and fresh coriander. If desired, serve with a fresh French loaf, or garlic toast to soak up the juices. Enjoy with a bottle of nice wine and a loved one!
|
Free Forum Hosting
Important Announcement
First 