Updated August 22, 2016.
This aromatic Thai mussel recipe constitutes a superb gourmet appetizer for everyone visitors, or that very-special-someone inside your existence. Thai spices and herbs, for example lemongrass, lime leaf, fresh coriander and tulsi, produce a wondrous broth that marries perfectly using the taste from the mussels without ever overpowering them. Like a bonus, this mussel recipe is straightforward to construct and will also be ready in only minutes. Pair having a nice wine and good company, and revel in!
Ingredients
- approximately. 1 lb. fresh mussels, cleaned
- 1/2 cup good-quality chicken broth/stock
- 1 stalk fresh lemon grass - see preparation below
- 2-3 kaffir lime leaves (obtainable in the freezer portion of the local Asian super market)
- 1/4 cup white-colored wine (or white-colored cooking wine)
- 1 Tablespoons of. grain vinegar (or substitute white-colored or apple cider vinegar treatment)
- 1-2 fresh red chilies, finely sliced (omit for milder mussels)
- 2-3 Tablespoons of. fish sauce, to taste - available through the bottle at Asian food stores
- 1 Tablespoons of. brown sugar
- 1/2 cup chopped fresh coriander (leaves + stems), plus another handful (leaves) for topping
- 1 Tablespoons of. minced garlic clove
- 2 teaspoon. corn starch dissolved in 1 Tablespoons of. water
- handful fresh tulsi (chop leaves if large)
- lime or lemon wedges for everyone
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Preparation
For tips about how to prepare fresh lemongrass, see:Buying and make preparations Lemongrass .- Pour chicken stock right into a wok or large fry pan (Note that you'll also require a tight-fitting lid).
- Add some minced lemongrass (such as the upper stalk), as well as the lime leaves. Provide a boil over high temperature, then reduce to medium-high.
- Add some wine, vinegar, chilies, fish sauce, sugar and 1/2 cup chopped coriander. Stir to include.
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- When sauce is lightly boiling, add some mussels. Stir them in, then cover having a tight-fitting lid. Let it prepare for just two-3 minutes.
- Remove lid and lightly stir the mussels. If a number of them still haven't opened up, place the lid back on and permit to prepare another minute.
- Reduce heat to low and add some garlic clove, lightly stirring it in.
- Push mussels aside to show the sauce. Add some dissolved corn starch to sauce, stirring well to include. Sauce should thicken within thirty seconds. Because it thickens, lightly stir the mussels to mix using the thickened sauce.
- Remove from heat. Taste-test the sauce, adding more fish sauce otherwise salty enough. If too salty, give a squeeze or a couple of lime or fresh lemon juice. If too sour, add 1-2 more teaspoon. sugar. Otherwise spicy enough, increase the fresh garlic clove and/or fresh chili.
- Whenever you're pleased with the flavour, scoop or slide mussels right into a large serving bowl (or individual bowls). Pour the rest of the sauce on the top. Finish with generous sprinklings of fresh coriander and tulsi. Add lime or lemon wedges quietly.
- Serve with grain or crusty French loaf to assist take in the juices. A great white-colored or blush wine pairs nicely with this particular dish. ENJOY!