Thai Mussels
Thai Mussels
Ingredients
- 1 onion, chopped
- 1 red pepper, chopped
- 3 cloves garlic, finely chopped
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) fresh ginger, grated
- 1 tablespoon (15 ml) tomato paste
- Chili sauce
- 1 teaspoon (5 ml) red curry paste, mild
- 1/2 cup (125 ml) chicken broth
- 1 cup (250 ml) coconut milk
- 2 lbs (1 kg) mussels, washed and trimmed
- 80 g rice vermicelli
- 1/4 cup (60 ml) chopped cilantro
- Salt and pepper
Instructions
- In a saucepan, sauté the onion, pepper and garlic in the oil.
- Add the ginger, tomato paste, chili sauce, curry powder and blend well. Add the chicken broth and coconut milk. Season with salt and pepper. Bring to a boil and add the mussels. Cover and simmer for about 5 minutes or until the mussels open. Discard the unopened mussels.
- In a pot of boiling water, cook the noodles for 1 minute. Drain well.
- In each plate, place some noodles in a bowl and add a quarter of the mussels with the broth. Add the cilantro and serve as an appetizer.
Thai Mussels