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- Curried Mussels with Mushrooms
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PrintCURRIED MUSSELS WITH MUSHROOMS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Combine mussels and the water in large saucepan, cover; bring to boil. Simmer to low flame for about 3-5 minutes, stirring occasionally. Drain mussels.
- Heat ghee in frying pan; add chilli, ginger, garlic, lemon grass and mushrooms, stirring, over medium heat for about a minute or two.
- Stir in coconut milk, sauce and sugar; bring to boil. Simmer to low flame for about a minute. Stir in onion; cook over medium heat for 1 more minute.
- Blend flour with the extra water, stir into mushroom mixture; stir until sauce boils and thickens.
- Stir in mussels and basil; stir until heated through.
INGREDIENTS
- 2.5 kg large mussels, scrubbed under cold running water; remove beards
- 200 ml water
- 2 tablespoon ghee
- 2 Thai red chillies, finely chopped
- 1 tablespoon grated fresh ginger
- 2-3 cloves garlic, crushed
- 1 tablespoon chopped fresh lemon grass
- 150 grams button mushrooms, sliced
- 450 ml coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 4-5 green onions, chopped
- 2 teaspoons plain flour
- Salt, to taste
- 1 tablespoon chopped fresh basil leaves
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