Thai Steamed Mussels for the week
- Yield 2 servings
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Thai Steamed Mussels for the week sits in the Snacks section of Regbie. The card serves 2 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 2 servings
- 1 cup dry white wine, the cook used Chablis
- 1/4 cup shallots, minced
- 4 medium garlic cloves, minced
- 1 bay leaf
- 1/2 teaspoon Madras curry powder
- 2 pound mussels, cleaned and debearded
- 2 tablespoon butter or ghee
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh basil, chopped
Method
Rinse off the mussels and yank off the beards.
Mince the garlic and shallots and dump them in a 6 quart dutch oven with the wine, bay leaf, and curry powder.
Raise the liquid to a boil. Lower the heat to low once it's reached a boil and gently bubble for about 3 minutes.
Increase the heat to high and dump in the mussels.
Give everything a stir then cover and let everything steam for 2 minutes.
Whisk everything again and steam for 2-3 minutes more. The mussels are finished cooking when the shells open.
Use a slotted spoon to remove the mussels and place in a large serving bowl. Lid with foil.
To finish the sauce, whisk in the butter or ghee into the broth and mix in the chopped herbs.
Taste the broth for seasoning and adjust with salt and pepper as needed. Tip the broth over the mussels and dig in!
