nurse
Mussels with lime and and coconut milk.
Just what the doctor ordered
Heat the olive oil and sauté the shallots, garlic and the red pepper. Keep stirring while you add the curry paste. In go the ginger and lemongrass and we’re in for another round of sautéing. Extinguish with the coconut milk and add the mussels. Season generously with pepper and salt. Cover the pot and and let the heat work their way with those mussels until they surrender. Shake them up from time to time. Season with the fish sauce and lime juice, add the tomato brunoise and garnish with coriander. Serve with a crispy baguette.
Heat the olive oil and sauté the shallots, garlic and the red pepper. Keep stirring while you add the curry paste. In go the ginger and lemongrass and we’re in for another round of sautéing. Extinguish with the coconut milk and add the mussels. Season generously with pepper and salt. Cover the pot and and let the heat work their way with those mussels until they surrender. Shake them up from time to time. Season with the fish sauce and lime juice, add the tomato brunoise and garnish with coriander. Serve with a crispy baguette.
For 4 people
Ingredients
4 kg of mussels
400 ml of coconut milk
3cm of Ginger
1 Red pointed pepper
2 Shallots
4 Tomatoes cut in brunoise
Lemongrass (cut in 2 and crushed)
Half a tablespoon of fish sauce
2 Tablespoons of curry paste
Asplash of olive oil
Coriander
1 Lime
4 kg of mussels
400 ml of coconut milk
3cm of Ginger
1 Red pointed pepper
2 Shallots
4 Tomatoes cut in brunoise
Lemongrass (cut in 2 and crushed)
Half a tablespoon of fish sauce
2 Tablespoons of curry paste
Asplash of olive oil
Coriander
1 Lime