Garlic: Garlic Recipes From Leading Chefs Around the World

photographs by Andy Cameron

Published by Periplus

159 pages, 2001

 


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Black Mussels with Thai Red Curry Broth

from Garlic: Garlic Recipes By Leading Chefs From Around the World

Serves 4

-- 1 tbsp peanut (groundnut) oil

-- 1 tsp minced ginger

-- 1/2 tsp minced garlic

-- 1/2 tsp Thai red curry paste

-- 1 tbsp lemongrass, finely chopped

-- 1 tsp minced shallot

-- 1 1/2 lb (750g) black mussels, beards removed and scrubbed

-- 1/4 cup (2 fl oz/60ml) sake

-- 1/2 cup (4fl oz/125ml) coconut milk

-- 1 tsp butter

-- salt, to serve

 

1 Heat a large, heavy frying pan over medium heat. Pour in the peanut oil and when hot, add the ginger, garlic, curry paste, lemongrass, and shallot. Sauté for 10 seconds, shaking the pan occasionally.

2 Add the mussels (still in their shells), sake, coconut milk, and butter, cover, and cook until the shells open, about 3 minutes. Discard any unopened mussels, then season to taste.

3 To serve, turn the mussels in their sauce out into 4 soup bowls and serve immediately.