Mussels with a Chili Sauce Recipe

Mussels with a Chili Sauce Recipes

Ingredients :

3lb fresh mussels, cleaned

45ml dry sherry

45ml Thai fish stock

400ml coconut milk

150ml water

30ml olive oil

1 onion, chopped

2 garlic cloves, crushed

1 lemon grass stalk, sliced

30ml tomato purée

10ml Thai red curry paste

15ml grated fresh root ginger

1 red chili, seeded and sliced

15ml cornflour

60ml chopped fresh coriander

salt and freshly ground black pepper

French bread, to serve

Method :

Discard any open mussels that do not close when tapped and place the rest in a large pan with the sherry, stock, coconut milk and water. Bring to the boil, cover and cook for 5 minutes or until opened. Transfer to a large bowl, discarding any that stay closed. Keep hot. Strain the juices into a jug and set aside.

Heat the oil in another pan and fry the onion and garlic for 5 minutes to soften. Add the lemon grass, tomato purée, curry paste, ginger, chili and cooking juices. Season with pepper and simmer for 5 minutes. Blend the cornflour to a thin paste and stir into the pan. Bring to the boil, stirring, then season. Pour over the mussels, sprinkle with coriander and serve.

Superb, spiced seafood - East meets West in the fiery coconut sauce.

Serves 4

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