Greenlip Mussels in Thai Coconut Milk Recipe

Thai Seafood

More Thai Seafood Recipes

Ingredients:

Fresh mussels - scrubbed & with beards removed
3 tins coconut milk
1 tbsp lemon grass - either fresh or bottled
2 medium size red chillis - depending on your taste
4 finely chopped garlic cloves
2 diced onions
splash of olive oil
bourbon - if desired!
juice of 2 lemons
3 chopped tomatoes
freshly ground black pepper
finely chopped parsley
finely chopped coriander

Directions:

add oil to deep pot & saute onions, chillis, garlic & lemon grass until onions start to brown. Add the tomatoes, coriander & mussels, & cover with the coconut milk. Stir to mix all ingredients. Gently bring to a simmer, without boiling - cook for a further 5 minutes after the mussels open. Squeeze in the lemon juice, & if desired, add a splash of bourbon. Add pepper to season. Serve in soup/deep bowls, sprinkle with parsley just before serving

Best by itself, with big hunks of warm crusty bread to soak up the juices. Discard any mussels that do not open.

Enjoy! This is the best way to serve mussels - Thai style, though not with a traditional Thai sauce.

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Submitted 6/13/05.
Source: my own recipe
Submitted By: Michele Taylor
prolab@chromatek.nzl.com
Greenlip Mussels in Thai Coconut Milk


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