Steamed Mussels in Curry Broth |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
|
|