You may also like
Categories:Viewed: 24 - Published at: 5 years ago
Ingredients
- 2 pound mussels
- 1 bunch scallions, minced
- 1 tbsp. red curry paste
- 1 can unsweetened coconut lowfat milk
- 1 tbsp. fresh ginger, minced
- 1/2 teaspoon vegetable oil
- Juice of 1 lime
- 2 teaspoon sugar
Method
- In saucepan, combine oil, paste, and ginger Saute/fry over high heat approximately 2 min, be careful not to burn.
- Add in coconut lowfat milk, sugar, and lime juice.
- Bring to a boil, remove from heat.
- (This can be done a day in advance.)
- Rinse mussels under cool water and drain.
- Place mussels and sauce in 4-qt saucepan and cover.
- Stem over high heat approximately 4 min or possibly till they open up and flesh becomes hard.
- Place mussels in a warmed serving dish, pour sauce over and garnish with scallions.
- Serve with steamed rice.
