Easy week meal, quick, healthy and tasty shellfish in a velvety Thai red curry sauce. In the fridge, I had a container of 2 kg fresh mussels which I transferred into a big bowl to soak/rinse the mussels in water plus 2 tablespoons of salt. The mussels breathe, filtering water and expelling sand. I always take a few hours to soak and change water, by doing so the beard will come loose or a lot easier to remove and the sand sinks to the bottom. The changing of water in between soaks will prevent pouring accidentally sand into the cooking vessel.
Having prepared the main ingredient in advance I was contemplating between French style Moules Mariniere or Belgian style, although I have to admit at times I get confused in discussion regarding ingredients and distinction between the two. With or without cream, wine, herbs, flour etc. Recently I discovered a recipe where I noticed for the first time mentioning ‘Trappist bier’ in Moules à la bière recipe, mussels cooked with Belgian beer of course.
Alas, no beers but Pilsner (Lager) so skipped that for another night and since the weather changed, I opted for a bit of heat and spice instead. However, was missing a few ingredients, in that case you make do with what is available at hand. I had ran out of coconut cream and coconut milk, so I replaced that by using coconut oil and a small packet of Alpro soya cream which was given as a sample. The alternative recipe is as shown with this post photo images, but for authenticity I will mention at the bottom how to cook using fresh herbs as lemon grass, coriander etc that would have complemented the Thai flavor and as decoration (chili too for heat and color).
Thai red curry mussels, stir-fried & steamed
Improvising with a few ingredients I came up with a bit of heat and spice making it flavorful and nice 🙂
ทานให้อร่อยนะ! Thān h̄ı̂ xr̀xy na (than hi aroy na) Enjoy your meal
Coconut cream or milk would be preferred for taste and flavor, but soy cream was a good alternative ingredient to thicken the sauce slightly (soy milk is not an option!). If you don’t have palm sugar, regular white sugar works fine. At the background you just can see the bottle of oyster sauce (works as substitute), which I didn’t use, what is missing in this image is Thai fish sauce.
For a change I flat out had no herbs in my kitchen (no ginger, no galangal, no lemongrass even shallots were finished) so I used finely sliced leek instead. If you do have the aforementioned ingredients than chop it up finely, heat the oil in the wok add the ingredients and when it releases aromas add the red curry paste. Give everything a good stir than add the coconut milk to bind it all together, while rinsing off the mussels in a sieve , let it drip off all the excess water, add them into the wok. Put the lid on and let it cook steam for approximately 7-8 minutes till all shells have opened while giving it two good shakes in between. When done open the lid and tadaa! Stir around the sauce so it coats all the mussels. Wholladuh goodness,Thai red curry mussels, stir-fry & steam ! If you happen to have coriander at hand, chop a handful and scatter on top add finely sliced red pepper for color and a bit of fresh heat.
Cooking with fresh herb ingredients only intensifies the flavors, but even with the minimum I had this time it still was a great dinner. Serve on a plate with plain Jasmine rice and enjoy your Thai infused mussels.
Thai red curry mussels, stir-fried & steamed
By December 12, 2014Published:
- Yield: 2-3 Servings
- Prep: 10 mins
- Cook: 8 mins
- Ready In: 2 hrs 18 mins
Stir-fried Thai flavor infused mussels.
- 2 kg mussels (1kg per person)
- 1 pod red pepper remove seeds and slice finely lengthwise
- 1 stalk leek 1 medium size, chopped finely
- 2 tablespoon Thai red curry paste
- 1-2 tablespoon leek chopped finely
- 1-2 tablespoon palm sugar white sugar
- 4 tablespoons cooconut oil
- 2 tablespoons fish sauce replace with 1 heap teaspoon oystersauce
- 1/2 pack soy cream prefered thick or thin coconut milk
- thai basil/coriander prefered herbs, thai basil stirred into the sauce and coriander coarsely chopped and scattered on top
- One container of mussels soaked in plenty of water with 2 tablespoons of salt. With your hands tumble the mussels around or use a big spoon, let it rest so the mussels can expel sand for a minimum of 2 hours. For best results preferably longer, you'll notice by the sand and other impurities in the water minimizing and clear water.
- Heat oil add the red curry paste, give it a good stir releasing its flavors than add the finely sliced leek. Stir and mix it together, followed by all seasonings with the soy cream as last. Bring it to a boil and immediately add the drained mussels, give it one more stir put the lid on and cook on high for 7-8 min or till all shells are opened. Without opening the lid shake it twice so the mussels can all open up.
- On a plate serve fragrant white Jasmine rice and a good heap of Mussels with the sauce.
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