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Categories:
mussels vegetable oil onions garlic Red Curry ground turmeric white wine clam juice lime stalks lemongrass heavy cream cilantro
Viewed: 0 - Published at: 7 years agoIngredients
- 3 pounds mussels
- 1 tablespoon vegetable oil
- 2 medium onions, coarsely chopped
- 1 head garlic, peeled and crushed
- 3 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 2 cups dry white wine
- 2 cups clam juice
- 10 Kaffir lime leaves
- 4 stalks lemongrass (white part only), very thinly sliced
- 1/2 cup heavy cream
- 1 cup (loosely packed) cilantro leaves
Method
- With a vegetable brush, clean the mussels under cold running water.
- Pull off and discard any beards.
- Discard any mussels with a broken shell or those that do not close when sharply tapped.
- Drain well.
- In a stainless steel or coated-aluminum wok, heat the oil over medium heat.
- Add the onions and garlic, and stir-fry until the onion is wilted.
- Add the curry paste and turmeric, and cook, stirring, for about 1 minute, until aromatic.
- Add the wine, clam juice, lime leaves, and lemongrass.
- Bring to a simmer and cook for 5 minutes.
- Remove the limes leaves and discard.
- Add the mussels, cover the wok tightly, and steam over moderate heat for 5 minutes.
- The mussels will begin to open.
- Continue cooking until all the mussels have opened; transfer those that opened to a platter and discard any that fail to open.
- Add the cream and cilantro leaves to the wok, and stir to blend.
- Pour over the mussels and serve.
