Monks Mussels In Thai Curry Sauce Food

CLAMS AND MUSSELS IN THAI CURRY SAUCE

Steps:

• Heat the oil in a large pot over medium-high heat. Add the ginger, garlic and chiles and stir-fry until fragrant, 1 to 2 minutes. Add the curry paste and ketchup and fry until slightly browned, 3 to 4 more minutes. Add the lime juice and 3 cups water, cover and bring to a boil. Add the clams; cover and steam until they open slightly, about 3 minutes. Add the mussels; cover and steam until they open slightly, 3 to 4 minutes. Stir in the bell pepper and half of the cilantro and basil. Cook, covered, until the pepper is crisp-tender, about 2 minutes. Transfer the clams and mussels to serving bowls and ladle the broth on top. Sprinkle with the remaining cilantro and basil and garnish with lime. Serve with crusty bread, if desired.

THAI RED CURRY MUSSELS

Steps:

• Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

PEI MUSSELS WITH THAI CURRY SAUCE

Steps:

• 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.

MONK'S MUSSELS IN THAI CURRY SAUCE

Steps:

• **you can substitue one tablespoon mashed anchovy or paste diluted w/ sherry or wine if you don't have fish sauce.
• Sautee garlic, lemongrass and ginger in oil for about two minutes, until fragrant but not browned.
• Whisk in the rest of the ingredient except the mussels and about half of the cilantro and half of the basil.
• Bring to a light simmer about 3-4 minutes
• Add the mussels, stir and cover)
• Cook about 4-5 minutes until mussels open (throw away any that don't open after 5 mins of cooking).
• Remove mussles from the broth and into a large serving bowl, Strain broth over top of the mussels and sprinkle with remaining cilanto.and basil.
• Serve with some nice crusty bread and Belgian Fries with Bourbon dipping sauce!

THAI STEAMED MUSSELS

Steps:

• In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
• Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

MUSSELS WITH THAI RED CURRY

Steps:

• Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.

CLAMS AND MUSSELS IN THAI CURRY SAUCE

Steps:

• In a large pot, heat the oil over medium high heat.
• Add the ginger, garlic, and chile and stir fry until fragrant.
• Add the curry paste and ketchup and fry until they start to brown.
• Add the lime juice and water. Cover and bring to a boil.
• Add the clams. Cover and cook until they start to open, 3 minutes or so.
• Add the mussels, recover, and cook until they open slightly, about 3 more minutes.
• Add the red bell pepper, half the cilantro and basil. Stir to combine.
• Cover and cook for another 2 minutes, until the pepper starts to get tender.
• Remove the shellfish to a serving bowl, discarding any that did not open. Ladle the broth over the top, then sprinkle with the remaining cilantro and basil.
• Serve with lime wedges for squeezing, and french bread to sop up the broth.