Side Pannel
Curried Mussels with Mushrooms
Curried Mussels with Mushrooms
- Recipe Submitted by ADMIN on 09/26/2007
Category: Australian, Seafood
Ingredients List
- 3 lg Mussels
- 1 c Water
- 1/2 ts Baby dried red chillies
- 15 Ghee
- 1 tb Grated fresh ginger
- 2 Cloves garlic, crushed
- 1 tb Chopped fresh lemon grass
- 2 Green shallots, chopped
- -[scallions S.C.}
- 340 cn Coconut milk
- 1 tb Fish sauce
- 1 tb Brown sugar
- 150 Baby mushrooms, sliced
- 2 ts Plain flour
- 1 tb Water, extra
- 1 tb Chopped fresh basil
Directions
The photo of this recipe looks wonderful too. Whole shelled mussels
in a white "curry" sauce along with slices of button mushrooms and
other goodies. The curry isn't what we would normally think of as a
curry++ there isn't any curry powder called for (though it would
probably be good).
1: Scrub mussels under cold running water; remove beards. Combine
mussels and water in large saucepan, cover, bring to boil, reduce
heat, simmer for 2 minutes, stirring occasionally. Drain mussels,
remove and discard shells; reserve mussels.
2: Place chillies in small bowl, cover with boiling water, let stand
for 10 minutes; drain and chop chillies. Heat ghee in medium frying
pan, add chillies, ginger, garlic, lemon grass and shallots, stir
over medium heat for about 2 minutes or until shallots are soft.
3: Stir in coconut milk, sauce and sugar, bring to boil, reduce heat,
simmer, uncovered, for 1 minute. Stir in mushrooms, cook over medium
heat for 1 minute. Blend flour with extra water, stir into mushroom
mixture, stir over high heat until sauce boils and thickens.
4: Stir in mussels and basil, stir over medium heat until heated
through.
Serves 4.
NOTE: Recipe is best made just before serving. This recipe is not
suitable to freeze or microwave.
in a white "curry" sauce along with slices of button mushrooms and
other goodies. The curry isn't what we would normally think of as a
curry++ there isn't any curry powder called for (though it would
probably be good).
1: Scrub mussels under cold running water; remove beards. Combine
mussels and water in large saucepan, cover, bring to boil, reduce
heat, simmer for 2 minutes, stirring occasionally. Drain mussels,
remove and discard shells; reserve mussels.
2: Place chillies in small bowl, cover with boiling water, let stand
for 10 minutes; drain and chop chillies. Heat ghee in medium frying
pan, add chillies, ginger, garlic, lemon grass and shallots, stir
over medium heat for about 2 minutes or until shallots are soft.
3: Stir in coconut milk, sauce and sugar, bring to boil, reduce heat,
simmer, uncovered, for 1 minute. Stir in mushrooms, cook over medium
heat for 1 minute. Blend flour with extra water, stir into mushroom
mixture, stir over high heat until sauce boils and thickens.
4: Stir in mussels and basil, stir over medium heat until heated
through.
Serves 4.
NOTE: Recipe is best made just before serving. This recipe is not
suitable to freeze or microwave.
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