Thai Mussels
This recipe makes 4 servings
Ingredients
- 2 tbsp butter
- 1 tbsp grated gingerroot
- 3 cloves garlic, minced
- 1 small tomato, peeled and diced
- 1 tbsp mild Red Thai curry paste
- 1 can (400 mL) coconut milk
- 4 lb cultivated mussels, rinsed
- 2 tbsp finely chopped fresh coriander or fresh chives
Preparation
In Dutch oven or large saucepan, melt butter over medium heat; cook ginger, garlic and tomato for 4 minutes, stirring. Add curry paste; cook, mashing into tomato mixture for 1 minute.
Pour in coconut milk; bring to boil, whisking. Add mussels; cover and cook, stirring occasionally, for about 7 minutes or until mussels open. Discard any that do not open.
Ladle mussels and coconut broth into 4 shallow soup bowls. Sprinkle with coriander and chives.
Related content
-
Québécois-Style Pea Soup
This traditional pea soup is the ultimate in Quebec-style comfort food. Look for an unsmoked ham...
-
Lemony Chicken Soup With Gnocchi
Gnocchi serve as potato dumplings in this delicious heartwarming soup.
-
Salmon Chowder
On a blustery day, nothing says comfort like a bowl of creamy chowder. Add crusty bread to soak...
-
Creamy Leek and Fennel Soup
Fennel jazzes up classic creamy leek soup. Garnish with a few cooked salad shrimp and croutons.
