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Thai Mussels with Riesling, Lime and Mint
Number of Servings: 6 Rate this Recipe: |
Ingredients
- 4 lb fresh blue cultured mussels
- 2 tbsp butter
- 1 tbsp gingerroot, grated
- 4 cloves of garlic, minced
- 1 tomato, small, peeled and diced
- 1 tbsp red thai curry paste, medium
- 1 can coconut milk
- 2 tbsp coriander, fresh, finely chopped
- 2 tbsp chives, fresh, finely chopped
- 1⁄4 lime
Instructions
1. Rise fresh blue cultured mussels in tap water.
2. In a large saucepan, melt butter over medium heat; sauté ginger, garlic and tomato for 4 minutes, stirring. Add curry paste; cook, stirring into tomato mixture for one minute.
3. Pour in coconut milk; bring to a boil, whisking. Add mussels; cover and cook, stirring occasionally, for about 7 minutes, or until mussels open. Discard any that do not open.
4. Ladle mussels and coconut broth into 4 shallow soup bowls. Sprinkle with coriander and chives. Lime to taste.
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