September 11, 2011

Mussels at home, take 2

Holy Delicious!! We served these with some rice noodles and sauteed spinach.

This meal was the perfect use of the fresh red chilies from the farmer's market!

I based how I made the mussels - this time, 3 lbs. - off of a recipe at Epicurious.

I certainly tweaked it though and this is how I tweaked it to lighten it up a bit.

Spicy Thai Mussels
3 pounds mussels cleaned
1 T lime juice
1/2 cup dry white wine
2 fresh red chilies spit, most of the seeds removed, just keep a few in.
1 1/2 tablespoons minced garlic
1 1/2 T fresh minced ginger
1 tablespoon Asian fish sauce
1 cup mixed fresh cilantro sprigs, thai basil and mint

In a large skillet with high sides, add in some olive oil, maybe 1 T, and the chilies and saute until the chilies start to soften. Then add in the garlic and ginger and saute until just fragrant - you don't want anything to brown. Next, add in the fish sauce and the lime juice. Add in the mussels, the white wine, toss and cover.

Cook for 4 minutes, toss the mussels around, then return the lid and cook for another 4-7 minutes.

Once done, toss again and then add in the cilantro, basil and mint.

transfer to a bowl and serve. Again, would be great with some rice and was great with some rice noodles and spinach!


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