Thai-Flavored Mussels

Name: Thai-Flavored Mussels
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 1
Cuisine: Global
Ingredients: 1 Tbsp fish sauce; 118 milliliters chopped fresh coriander; 2 garlic cloves, sliced or minced; 1 inches ginger, minced; 3 kaffir lime leaves, chopped or shredded, or 1 (4-inch) piece lemon grass, minced; 1 Tbsp lime juice; 1 Tbsp mirin; 340 grams 20 mussels (about , (preferably cultivated, or cleaned and bearded); 1 shallot, minced; 118 milliliters light stock, such as vegetable, chicken, fish or dashi; 118 milliliters boiling water; 1 fresh chile pepper, red or green, seeded and chopped or sliced finely

Thai-Flavored Mussels might be just the hor d'oeuvre you are searching for. One serving contains 223 calories, 23g of protein, and 4g of fat. This gluten free, dairy free, and pescatarian recipe serves 1. Head to the store and pick up and or, fish sauce, shallot, and a few other things to make it today. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Bring 2 cups of water to the boil.

Ingredients you will need

Water

Put the stock, shallot, garlic, lime leaves, and ginger in a saucepan, cover and let it bubble away at a moderate to high heat for 3 to 5 minutes or until you have a thickish, softish mess at the bottom of the pan. Check to make sure it isn't either burning or just getting too dry for comfort, and add a bit of boiling water if it is. Meanwhile, put the mussels in a sink filled with ice-cold water. Chuck away any that don't sink and then, as you remove them, make doubly sure by chucking away any that don't shut when you tap then sharply. I wouldn't expect you to have to throw many away, so don't worry unduly.

Ingredients you will need

Lime Leaves

Mussels

Shallot

Garlic

Ginger

Stock

Water

Ice

Equipment you will use

Sauce Pan

Frying Pan

Add the chile pepper to the mixture in the pan. After about 30 seconds, or just long enough to get them out of the sink, add the mussels and then throw over them 1/2 cup boiling water, and then the lime juice, mirin, and fish sauce mixed together. Cover, give the pan a shake, and leave on a high heat for about 3 minutes, by which time the mussels should have steamed open.

Ingredients you will need

Chili Pepper

Fish Sauce

Lime Juice

Mussels

Mirin

Shake

Water

Equipment you will use

Frying Pan

Add half the coriander, shake again, and pour into a noodle bowl.

Ingredients you will need

Coriander

Pasta

Shake

Equipment you will use

Bowl

Sprinkle over the remaining coriander and eat.

Ingredients you will need

Coriander

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

1Tbsp

fish sauce 118milliliters

chopped fresh coriander 2

garlic cloves, sliced or minced 1inches

ginger, minced 3

kaffir lime leaves, chopped or shredded, or 1 (4-inch) piece lemon grass, minced 1Tbsp

lime juice 1Tbsp

mirin 340grams

20 mussels (about , (preferably cultivated, or cleaned and bearded)1

shallot, minced 118milliliters

light stock, such as vegetable, chicken, fish or dashi 118milliliters

boiling water 1

fresh chile pepper, red or green, seeded and chopped or sliced finely

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.