Recipe courtesy of Julian Alonzo
Pei Mussels with Thai Curry Sauce
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 191
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 20
- Cholesterol
- 44
- Sodium
- 663
Ingredients
1 tablespoons olive oil
2 to 4 garlic cloves minced (depending on size)
3 teaspoons red curry paste
3 Kafir lime leaves
1/4 cup coconut milk
1 cup chicken stock
1 teaspoon Sambel olek chili paste
2 teaspoon fish sauce
Salt/lime juice to taste
2 pounds of mussels
Coarsely chopped cilantro for garnish
Directions
- Curry Sauce: Heat olive oil in saute pan on medium-high heat. Saute garlic until opaque. Add red curry paste and lime leaf and saute. Add coconut milk. Reduce heat, simmer and reduce sauce by one-third. Add chicken stock, sambal olek and fish sauce. Simmer and reduce by half (15 to 20 minutes). Remove lime leaf. Season with salt and pepper to taste.
- Mussels: Combine 1/2 cup of sauce for every half pound of mussels in a saucepan over medium heat to pan steam until opened.
- Arrange mussels in a bowl. Add lime juice over mussels and chopped cilantro for garnish and serve.