Thai Steamed Mussels
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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Ingredients
- 1 cup dry white wine I used Chablis
- 1/4 cup shallots minced
- 4 medium garlic cloves minced
- 1 bay leaf
- 1/2 teaspoon Madras curry powder
- 2 pound mussels cleaned and debearded
- 2 tablespoon butter or ghee
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon fresh mint chopped
- 1 tablespoon fresh basil chopped
Method
- Rinse off the mussels and yank off the beards.
- Mince the garlic and shallots and dump them in a 6 quart dutch oven with the wine, bay leaf, and curry powder.
- Bring the liquid to a boil. Lower the heat to low once it's reached a boil and simmer for about 3 minutes.
- Increase the heat to high and dump in the mussels.
- Give everything a stir then cover and let everything steam for 2 minutes.
- Stir everything again and steam for 2-3 minutes more. The mussels are finished cooking when the shells open.
- Use a slotted spoon to remove the mussels and place in a large serving bowl. Cover with foil.
- To finish the sauce, whisk in the butter or ghee into the broth and stir in the chopped herbs.
- Taste the broth for seasoning and adjust with salt and pepper as needed. Pour the broth over the mussels and dig in!