• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Curried Mussels with Mushrooms

  • Recipe Submitted by on

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.

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