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Curried Mussels with Mushrooms

3 lg Mussels

1 c Water

1/2 ts Baby dried red chillies

15 Ghee

1 tb Grated fresh ginger

2 Cloves garlic, crushed

1 tb Chopped fresh lemon grass

2 Green shallots, chopped

-[scallions S.C.} 340 cn Coconut milk

1 tb Fish sauce

1 tb Brown sugar

150 Baby mushrooms, sliced

2 ts Plain flour

1 tb Water, extra

1 tb Chopped fresh basil

The photo of this recipe looks wonderful too. Whole shelled mussels in a white "curry" sauce along with slices of button mushrooms and other goodies. The curry isn`t what we would normally think of as a curry++ there isn`t any curry powder called for (though it would probably be good). 1: Scrub mussels under cold running water; remove beards. Combine

mussels and water in large saucepan, cover, bring to boil, reduce heat, simmer for 2 minutes, stirring occasionally. Drain mussels, remove and discard shells; reserve mussels. 2: Place chillies in small bowl, cover with boiling water, let stand

for 10 minutes; drain and chop chillies. Heat ghee in medium frying pan, add chillies, ginger, garlic, lemon grass and shallots, stir over medium heat for about 2 minutes or until shallots are soft. 3: Stir in coconut milk, sauce and sugar, bring to boil, reduce heat,

simmer, uncovered, for 1 minute. Stir in mushrooms, cook over medium heat for 1 minute. Blend flour with extra water, stir into mushroom mixture, stir over high heat until sauce boils and thickens. 4: Stir in mussels and basil, stir over medium heat until heated

through. Serves 4. NOTE: Recipe is best made just before serving. This recipe is not suitable to freeze or microwave. From "Easy Curry Cookery", edited by Maryanne Blacker, The Australian Women`s Weekly Home Library Division, 1991. ISBN 0-949892-76-9. Posted by Stephen Ceideberg; August 9 1993.


Also see ...

Sausages With Cottage Potatoes
Sausages With Cottage Potatoes
Freezer Biscuits
Freezer Biscuits
Chiffon Cake
Chiffon Cake

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