Thai-Style Mussels With Pickled Ginger
- Ready In:
- 18mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 9.85 ml vegetable oil
- 118.29 ml minced shallot
- 14.79 ml chili paste with garlic
- 1 garlic clove, minced
- 118.29 ml light coconut milk
- 1.23 ml lime rind
- 59.14 ml fresh lime juice
- 59.14 ml minced pickled ginger
- 59.14 ml chopped fresh parsley
- 907.18 g mussels, scrubbed and debearded (about 40 mussels)
- parsley sprig (optional)
directions
- Heat the oil in a large Dutch oven over medium-high heat. Add the shallots, chile paste and garlic; cook 2 minutes or until tender, stirring constantly. Add coconut milk and the next 5 ingredients (lime rind through mussels); bring to a boil. Cover and cook 5 minutes or until shells open.
- Remove from heat; discard any unopened shells. Garnish with parsley sprigs, if desired.
- As an appetizer, makes 8 Servings (serving size: about 5 mussels and 2 Tbls. sauce).
- Note: Use already cleaned mussels to cut down on preparation time.
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RECIPE SUBMITTED BY
Judith N.
United States