[main dishes]
This is simple to make if you have the paste made. You can buy the paste but give making it yourself a try. It's not difficult and it will always taste better than store bought. Plain jasmine rice goes great with it. I'll post the thai green curry paste recipe soon but I'm pretty sure it's easy to buy.
Feeds: 2+.Preparation Time: 20 minutes..
Cooking time: 10 minutes..
Unique Equipment: Stockpot..
Shopping List
- Mussels, 2 to 3 lbs.
- Green onions, 1 bunch.
- Lemongrass, 3 stalks.
- Cilantro, 2 tbsp.
- Limes, 1 or 2.
- Vermouth, 1/2 cup, or dry white wine.
- Kaffir lime leaves, 6, fresh if you can find them.
- Thai green curry paste, 1 tbsp, or red or blue or orange.
- Coconut milk, 1 can, standard soup can size, 400ml? shop_item12=
- Jalapeno peppers (optional).
Meez
- Vermouth.
- Green onions - Chop.
- Kaffir lime leaves.
- Thai green curry paste.
- Lemongrass - Trim and chop.
- Mussels - Give them a scrub and discard any broken or open shells. Keep the mussels covered in ice cold water until cooking time.
- Coconut milk.
- Cilantro - Chop.
- Limes - Cut into 1/8th wedges.
- Jalapeno peppers - Slice into thin discs.
In The Kitchen
Add the vermouth (or dry white wine), green onions, lime leaves, curry paste, and lemongrass to a large saucepan or stockpot and simmer until the wine is almost evaporated. You'll need a heated serving dish that'll hold the mussels in a bit so get that ready now. I usually accomplish this with a pre-heated oven at about 250 degrees.
Once the vermouth's almost completely evaporated, drain the mussels, add them to the pot, put on the lid and steam them for about another 5 minutes, until the shells open up.
Once the mussels are done, remove them from the pot with a slotted spoon and put them in the heated serving dish, cover and keep hot. Don't worry too much if you scoop up stuff besides the mussels, it's not a big deal if you get a few tag alongs.
Once the mussels are out of the way, strain the liquid they were cooking in into a clean saucepan and simmer it to reduce it and strengthen the flavours. Reduce it for at least 5 minutes, longer if you can.
Once the liquids reduced, stir in the coconut milk and cilantro and heat through.
Once this sauce is ready, pour it over your mussels and serve them up. Serve with fresh lime wedges the sliced jalapenos on the side. Adding the jalapenos to the bowls allows each person to adjust the heat to what they prefer.
Posted February 12, 2003