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Chapter:Party Appetizers and Snacks Recipes
Section:Shellfish: Mussels
Recipe:Thai-Style Mussels with Pickled Ginger
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Thai-Style Mussels with Pickled Ginger
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2 teaspoons oil
1/2 cup minced shallots
1 tablespoon chile paste with garlic
1 garlic clove, minced
1/2 cup light coconut milk
1/4 teaspoon lime rind
1/4 cup fresh lime juice
1/4 cup minced pickled ginger
1/4 cup chopped fresh parsley
2 pounds mussels, scrubbed and debearded (about 40 mussels)
Parsley sprigs (optional)

Heat the oil in a large Dutch oven over medium-high heat. Add the shallots,
chile paste, and garlic; cook 2 minutes or until tender, stirring
constantly. Add coconut milk and next 5 ingredients (coconut milk through
mussels); bring to a boil. Cover and cook 5 minutes or until shells open.
Remove from heat; discard any unopened shells. Garnish with parsley sprigs,
if desired.

Ken Haedrich, Cooking Light, May 2001. Found at MyRecipes
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Becky Luigart-Stayner; Lydia DeGaris-Pursell