Ingredients
- 2 pound mussels
- 1 bunch scallions, minced
- 1 tbsp. red curry paste
- 1 can unsweetened coconut lowfat milk
- 1 tbsp. fresh ginger, minced
- 1/2 teaspoon vegetable oil
- Juice of 1 lime
- 2 teaspoon sugar
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Thai Style Red Curried Mussels
Servings: 10
Directions
- In saucepan, combine oil, paste, and ginger Saute/fry over high heat approximately 2 min, be careful not to burn. Add in coconut lowfat milk, sugar, and lime juice. Bring to a boil, remove from heat. (This can be done a day in advance.)
- Rinse mussels under cool water and drain. Place mussels and sauce in 4-qt saucepan and cover. Stem over high heat approximately 4 min or possibly till they open up and flesh becomes hard. Place mussels in a warmed serving dish, pour sauce over and garnish with scallions. Serve with steamed rice.
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