Thursday, August 15, 2013
MUSSELS WITH THAI TWIST
You can use any kind of mussels as long as the date in the bag is not its last day for use. Yes, a bag of commercially harvested mussels always has a date on its tag. Read it so you know how fresh your mussels are.
For a change, I wanted my mussel dish with a Thai flavor twist to it. So i used the following ingredients I had:
HOW TO MAKE IT:
1 small shallot minced
3 cloves of garlic minced
1/2 can of unsweetened coconut milk
3 TB safflower or canola oil
2 TB chili paste basil
2 TB Thai basil leaves
1 or 2 stalks of lemon grass cut in 1-1/2 inch lengths
Juice of 1/2 lime
Fish sauce to taste (1 tsp)
1 bag of fresh mussels
Sauté The garlic and shallot till translucent. Add the coconut milk and all other ingredients except the mussels. Cover pan and simmer for 15-20 minutes. Add in the clean fresh mussels, and squeeze the lime juice over. Cover the pot and cook for about 20 minutes till all the shells open. Serve.
If you cook a long time, the meat of the mussels start falling off into the pot and they will appear dry. Best served right away.