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Curried Mussels In White Ale

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Ingredients
  Vegetable oil 2 Tablespoon
  Thai red curry paste 1 Tablespoon
  Garlic 6 Clove (30 gm), finely chopped (Medium Cloves)
  Finely grated fresh ginger 1 Tablespoon
  Lemongrass stalk 1 Large, smashed and chopped (Bottom Two-Thirds Of The Inner Bulb Only, Large Ones)
  Mirin 2⁄3 Cup (10.67 tbs) (Sweet Rice Wine)
  Unsweetened coconut milk 15 Ounce (1 Can)
  Soy sauce 1⁄4 Cup (4 tbs)
  Asian fish sauce 3 Tablespoon
  Basil leaves 1⁄2 Cup (8 tbs)
  Chopped basil 1⁄2 Cup (8 tbs)
  Belgian white ale 24 Ounce
  Mussels 2 Pound, scrubbed and debearded
  Chopped cilantro 1⁄4 Cup (4 tbs)
Directions

1. In a saucepan, heat the oil. Add the curry paste, garlic, ginger and lemongrass; cook over moderate heat for 2 minutes, stirring. Add the mirin, coconut milk, soy sauce, fish sauce and basil leaves; simmer over low heat for 15 minutes. Strain the sauce.
2. In a saucepan, bring the ale to a boil. Add the mussels, cover and cook over high heat, about 5 minutes. Using a slotted spoon, transfer the mussels to 4 bowls; discard any that don't open. Add the curry sauce to the ale and boil for 1 minute. Pour over the mussels, sprinkle with the chopped basil and cilantro and serve.

Recipe Summary

Method: 
Boiled
Servings: 
6

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