My mother and I prepared these “Thai Mussels” when they came over for christmas (which means: my mother had the idea and I assisted her in the kitchen). It was a perfect pre-christmas dish, light and leaving space for all the food that was going to follow during the next days. We have mussels once in a while and it’s quite easy to get good and fresh ones here, but in most of the cases, I make them the “traditional” way, with white wine, onions and parsley. The Thai Mussels were a welcome change, and will probably be on our plates more often from now on. Even though I must admit that the blog puts some pressure on my shoulders to constantly try out new recipes to have enough “ammunition” for our readers…. but there are still some exceptions, and it’s not only the Pasta Bolognese for the kids that I repeat… Maybe I simply add some coconut milk to the recipe next time and update you with “Thai Mussels 1.1″…
I will list the ingredients we used for the Thai Mussels, but there are no limits for creativity! You can spice it up, and vary the quantities according to preference and availability…
- 2 kg fresh mussels
- 2-3 onions
- 1 tbsp oil
- 3 sticks lemon grass
- 3 cm ginger
- 1 large carrot
- 2 garlic cloves garlic
- 1 red hot chili pepper
- 1 tbsp red Thai curry paste
- 1 dash of fish sauce
- 300ml white wine
- fresh coriander
- Wash the mussels and sort out the ones that are open.
- Finely chop the onions, the lemon grass, the carrot and the garlic. Grate the ginger and cut the chili pepper into rings.
- Heat the oil in a large pot and add all the vegetables, stew at medium heat until the onions are soft. Stir in the curry paste, add the white wine and a dash of fish sauce simmer for about 5 minutes.
- Finally, increase the heat to high, add the mussels and cover with a lid. Cook for about 5 minutes, until all the mussels are open.
- Add chopped coriander leaves and serve immediately with some french bread and enjoy!