Summer Meal

Thai-Style Spicy Mussels

By on July 19, 2014

Last week was “classic” mussels, let’s mix it up with a not-so-classic Thai style –  a little One Night in Bangkok after your April in Paris.  A little sweet, a little spicy – coconut milk, pineapple, fresh ginger, lime and hot hot serrano peppers – what’s not to love….

mussels5

Sauté chopped shallot, fresh ginger and serrano peppers in a bit of oil in a big pot or dutch oven.  Add one can coconut milk and the juice from a can of pineapple chunks.  Chop up the chunks a bit and add to the pot.  Add zest of a couple limes.  De-beard and steam mussels in your broth of awesomeness until just opened.  Turn it all into a dish (or serve in the dutch oven, as above) and garnish with chopped cilantro.

p.s. you can see the “classic” mussels from last week’s post in the background – we did a 2fer

 

TAGS
RELATED POSTS
1 Comment
  1. Gina

    July 22, 2014

    Mmmmm! I know the slurpping was good. Just added to my summer menu. Thanks for your deliciousness.

Comments are closed.

Transfer To Social Networks

The Cook
Receive Updates
Sign up to have new posts sent right to your inbox
Archives