Posts: 3,062
Threads: 23
Joined: May 2010
Tonight, it's Japanese style pork cutlets on jasmine rice with a side of asparagus.
This is to funny, the Thai mussel recipe is from Yarrow Bay grill in Kirkland, Washington, I've eaten there. Delicious food!
Trixxee, here's the recipe.
2 13.5-ounce cans unsweetened coconut milk* (3 1/2 cups)
1 teaspoon Thai red curry paste**
1 cup chicken stock or canned low-salt chicken broth
1/2 cup (packed) fresh basil leaves
2 stalks lemongrass,** trimmed, coarsely chopped (about 1/3 cup) or 1 tablespoon grated lemon peel
1/4 cup fresh lime juice
2 tablespoons fish sauce (nam pla)**
3 kaffir lime leaves or 3 tablespoons fresh lime juice plus 1 1/2 teaspoons grated lime peel
2 tablespoons peanut oil
3 pounds mussels, scrubbed, debearded
4 plum tomatoes, diced (about 1 cup)
1/2 cup chopped fresh cilantro
Edited to add (because it may be useful):
Bring coconut milk to boil in heavy large saucepan. Reduce heat to medium; add curry paste and whisk until dissolved. Add next 6 ingredients. Simmer uncovered 10 minutes. Strain into bowl.
Heat peanut oil in large deep skillet over high heat. Add mussels. Sauté 2 minutes. Add strained curry sauce. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). Transfer to large serving bowl. Sprinkle with tomatoes and cilantro and serve.
* Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets.
** Available at Asian markets and in the Asian foods section of some supermarkets.