Oct 02 2011

Thai Pineapple-Coconut Curry Mussels

Published by at 1:49 pm under Asian,Seafoods

Entertain with an Exotic Appetizer

Thai Pineapple-Coconut Curry Mussels

Thai Pineapple-Coconut Curry Mussels with Cilantro and Thai Basil

The other day our dear friends Lizette and Marcin came over for a relaxing Indian summer evening on our rooftop deck. We started out the evening with a mussels appetizer that had a bit of kick, lots of flavor, and juicy plump mussels. This recipe is inspired by a waterfront bar in Vancouver where they had a $10 mussels, fries, and beer special during happy hour. They had a choice of four different broths, and I ordered the Thai coconut. Probably the best mussels I’ve ever had, and yes even better than a joint in Paris known for their “moules.”

Thai Coconut Mussels recipe

4 garlic cloves

1 tablespoon of grated ginger

1 thai chili pepper or substitute with a fresno chili

sesame oil

2 cans of coconut milk

1 cup of thai curry

1 cup of diced pineapples (canned or fresh)

1/4 cup of cilantro

1/4 cup thai basil

Place a deep sauté pan over medium-high heat and pour 2 tablespoons of sesame oil, then add the minced garlic, ginger, and finely chopped pepper. Cook for 2-3 minutes. Stir in the coconut milk and curry, bring to boil, then simmer. Throw in the mussels, pineapples, and half of the cilantro and thai basil, reserve the rest for garnish. (Make sure you do not use any mussels with open shells. Also, brush the mussels clean before cooking with them.) Place a tight clear lid on the pan, and wait for mussels to open (approximately 10 minutes). Discard any mussels that do remain closed. Place mussels in individual bowls and pour broth halfway up the bowl, and top with the reserved cilantro and thai basil.

Bon Appetit!

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