Thai Mussels Recipe
This is a fresh tasting seafood recipe.
Summary
Preparation Time15 MinCooking Time5 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthy++Servings2
Main IngredientSeafood
Ingredients
150 ml white wine
2 lemongrass stalks, slit and pounded lightly to release oils and flavour
1-2 Thai red chiles (Phrik chee fa)
3-4 cloves of garlic
6 slices of ginger
4 chopped cilantro roots (pounded)
6 slices of galanga fresh or frozen
2 pounds mussels, de-bearded
Simmer for 10-12 minutes, then add a small can of coconut milk.
Directions
Mix ingredients together, place in mussels, steam covered.
Place in bowls garnish with cilantro leaves.
Place in bowls garnish with cilantro leaves.
Comments
Comments: 3 |
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shantihhh says :
Galanga or galangal is it sometimes called is a rhizome popular in SE Asian cuisine. It looks a bit like ginger and is related to ginger, but doesn't resemble it in flavour. Galanga has an almost perfumey fragrance with a hint of citrus.
It is available fresh (from Hawaii) or frozen imported rom Thailand. Great flavour! I often add a few slices to curries.
BTW A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. It is said to have the effect of an aphrodisiac, and act as a stimulant.
Shanti/Mary-Anne
Posted on: 13 November 2007 - 7:49pm
