Ingredients: 500 gram - fresh mussels, cleaned under running cold water 4 to 5 times 180 gram - lemongrass stalk 150 gram - Thai sweet basil leaves (handful)
FOR THE PASTE: 2 piece - garlic cloves 50 gram - galangal/ blue ginger 1 lemongrass stalk 2 piece - fresh lime leaves, roughly chopped 4 Thai shallots (swapsies; 1 banana shallots / small onion) peeled, chopped 15 gram - Red bird-eye chili (optional)
FOR THE SAUCE: 300ml - coconut milk 1 tbsp - palm sugar 1 tbsp - fish sauce 1 no - Juice of lemon
METHOD OF PREPARATION:
1. Clean your mussels under cold water and remove any debris on the shell with a scrubbing brush. 2. Discard any that have already opened. 3. Finely chop all ‘The Paste’ ingredients and then pound them in a pestle and mortar until a smooth paste is formed.
Chef Note: I t is also acceptable to do this in a food processor with a small amount of water to help form a smooth paste.
METHOD OF COOKING:
1. Heat 1 tbsp vegetable oil in a wok to a medium heat and start to stir fry ‘the paste’ for 3-5 minutes until it starts to smell aromatic but loses its rawness. 2. Now add the mussels and continue to stir fry for 1-2 minutes until they start to open up a little. 3. Pour in the coconut milk and bring to the boil and cover with a lid. 4. Season with the palm sugar and fish sauce and allow to boil for a further minute. 5. Remove from the heat and then squeeze the lime juice in and add a generous handful of fresh coriander and Thai sweet basil in just before serving. 6. Serve immediately with Jasmin rice.
✨𝑩𝒍𝒊𝒔𝒔𝒇𝒖𝒍𝒏𝒆𝒔𝒔 𝑪𝒐𝒐𝒌𝒊𝒏𝒈✨
THAI MUSSEL WITH HUAHIN CURRY SAUCE
Ingredients:
500 gram - fresh mussels, cleaned under running cold water 4 to 5 times
180 gram - lemongrass stalk
150 gram - Thai sweet basil leaves (handful)
FOR THE PASTE:
2 piece - garlic cloves
50 gram - galangal/ blue ginger
1 lemongrass stalk
2 piece - fresh lime leaves, roughly chopped
4 Thai shallots (swapsies; 1 banana shallots / small onion) peeled, chopped
15 gram - Red bird-eye chili (optional)
FOR THE SAUCE:
300ml - coconut milk
1 tbsp - palm sugar
1 tbsp - fish sauce
1 no - Juice of lemon
METHOD OF PREPARATION:
1. Clean your mussels under cold water and remove any debris on the shell with a scrubbing brush.
2. Discard any that have already opened.
3. Finely chop all ‘The Paste’ ingredients and then pound them in a pestle and mortar until a smooth paste is formed.
Chef Note: I t is also acceptable to do this in a food processor with a small amount of water to help form a smooth paste.
METHOD OF COOKING:
1. Heat 1 tbsp vegetable oil in a wok to a medium heat and start to stir fry ‘the paste’ for 3-5 minutes until it starts to smell aromatic but loses its rawness.
2. Now add the mussels and continue to stir fry for 1-2 minutes until they start to open up a little.
3. Pour in the coconut milk and bring to the boil and cover with a lid.
4. Season with the palm sugar and fish sauce and allow to boil for a further minute.
5. Remove from the heat and then squeeze the lime juice in and add a generous handful of fresh coriander and Thai sweet basil in just before serving.
6. Serve immediately with Jasmin rice.
https://linktr.ee/BlissfulCulinarian