| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Grains, Dairy |
Thai |
Tamwt02 |
6 |
servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 16 |
md |
Shallots; thinly sliced |
| 8 |
|
Garlic cloves; minced |
| 2 |
tb |
Freshly-grated ginger |
| 1/4 |
c |
Thai Red Curry Paste; see * Note |
| 4 |
lb |
Fresh mussels; washed, debearded |
| 5 |
c |
Fish stock |
| 1/4 |
c |
Fish sauce |
| 1 |
cn |
Coconut milk -; (14 oz) |
| 3 |
tb |
Palm sugar or brown sugar |
| 1/4 |
c |
Fresh lime juice |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Jasmine Rice; see * Note |
| 2 |
bn |
Cilantro; stems trimmed, |
|
|
Chopped |
| 2 |
|
Limes; peeled and diced |
| 1 |
bn |
Scallions; white and 1/2 the green part, trimmed, |
|
|
Thinly-sliced along diagonal |
INSTRUCTIONS
* Note: See the "Thai Red Curry Paste" and "Jasmine Rice" recipes which are
included in this collection.
Heat vegetable oil in a large, heavy-bottomed Dutch oven over high heat.
Reduce heat to medium-low and cook shallots until well browned, about 15
minutes. Add garlic and ginger, increase heat to medium-high and cook about
a minute, then add Thai Red Curry Paste. Cook, stirring constantly, about 3
minutes. Add the mussels along with the stock and simmer until the shells
open. With a slotted spoon, transfer mussels to a platter, remove mussels
from shells and reserve in a warm place. Puree sauce in a blender and
strain back into pot. Cook over high heat until liquid is reduced by
one-third. Stir in fish sauce, coconut milk, sugar, lime juice, and salt
and pepper, and remove from heat. Stir mussels into warm sauce. Ladle stew
over Jasmine Rice. Garnish with remaining ingredients and serve
immediately. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A08 broadcast 09-24-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-21-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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