Thai Steamed Mussels
Ingredients
The broth
-
1
cup
dry white wine
-
¼
cup
minced shallots
-
4
medium
garlic cloves, minced
-
1
small
bay leaf
-
½
teaspoon
Madras curry powder
-
2
pounds
mussels, cleaned & debearded
-
2
tablespoons
Kerrygold butter or ghee
The herbs
-
1
tablespoon
chopped fresh cilantro
-
1
tablespoon
chopped fresh mint
-
1
tablespoon
chopped fresh basil
Instructions
- Rinse the mussels and remove the beards.
- Mince the garlic and shallots, then combine them in a dutch oven with the wine, bay leaf, and curry powder.
- Bring the mixture to a boil, then reduce the heat and simmer for about 3 minutes.
- Increase the heat to high, add the mussels, stir, cover, and steam for 2 minutes.
- Stir the mussels again and steam for an additional 2-3 minutes until the shells open.
- Use a slotted spoon to transfer the mussels to a serving bowl and cover with foil.
- Whisk the butter into the broth and stir in the chopped herbs.
- Taste the broth and adjust seasoning if necessary, then pour it over the mussels and serve.
Nutrition Facts (estimated)
Servings
2
Calories
442
Total fat
20g
Total carbohydrates
15g
Total protein
28g
Sodium
0mg
Cholesterol
0mg
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