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Before you jump to Thai Curry Mussels recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.
Ingesting healthy foods can make all the difference in the way you feel. If we eat more healthy meals and less of the bad ones we usually feel much better. Eating fresh vegetables helps you feel much better than eating a piece of pizza. This is usually a problem, however, in terms of eating between snacks. Finding goodies that will help us feel better and increase our stamina often involves lots of shopping and painstaking reading of labels. Why not try one of many following nutritious snacks the next time you need some extra energy?
If you are looking for a fast snack, you can’t go completely wrong with a whole grain one. Starting your working day with a piece of whole grain bread toasted can give you that added boost you need to get going. Chips and crackers created from whole grains can be excellent for quick snack foods to eat on the go. Deciding on whole grain foods is always far better than eating the highly processed grains we commonly find in our grocery stores.
You can find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. When you make the determination to be healthy, it’s easy to find exactly what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to thai curry mussels recipe. To cook thai curry mussels you only need 5 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Thai Curry Mussels:
- Prepare 1 kg fresh mussels
- Get 1 can coconut milk
- Get 3 tbsp thai curry paste (red, yellow or green)
- Use 1 fresh lime
- Provide 1 cilantro
Instructions to make Thai Curry Mussels:
- scrub, rinse and remove hairs from mussels. to remove hairs, pinch with fingers and move your hand around the shell.
- in a stock pot. add coconut milk. simmer.
- whisk in the curry paste and juice from one lime
- add single layer of mussels to pot, cover and steam until all the shells open
- remove open shells and add another layer of mussels. repeat until all mussels are finished.
- garnish with cilantro and lime wedge. enjoy.
And don't get me started on the thai red curry sauce. It is the best part of this recipe. Crush the pieces with the flat side of a chefs knife. Add to the wok along with the lime leaf. Most people have probably made a variation on moules à la provençale (mussels in a garlic-tomato sauce) or moules marinières (with white wine and butter).
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