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Tuesday, 11 February 2014

Steamed Mussels with coconut thyme sauce

Recipe Title: Steamed Mussels with coconut thyme sauce

By: Miriam Borys

Servings: 6


2 lb. Mussels
¼ cup olive oil
2 tbsp.  butter
1 can coconut milk (400ml)
2 cups onions - diced
2 – 4 cloves garlic
½ bunch cilantro - about 2 cups loosely packed
1 serrano pepper - diced
2 tsp. Madras curry
1/4 cup green onions
1 - 2 tsp. thyme - fresh

salt & pepper to taste

Fresh bread of choice

To prepare mussels, wash under cool running water. Tap mussels & if they do not close  DO NOT USE …THROW AWAY. If storing in plastic bag in fridge before cooking do not close the bag as the mussels have to breath.

Debeard the mussels and keep cool (Little brown threads may be sticking out from between the 2 shells. This is the beard. Grasp the beard with a dry cloth and pull it out completely and discard)

Heat a large soup pot over med high heat first. Melt butter and add oil.
Sauté diced onion, serrano pepper & garlic in oil & butter until tender but not too brown.
Add curry & fresh thyme leaves and continue to sauté to release the curry flavor
Add coconut milk and bring to a rapid boil.
Add mussels & cilantro all at once, cover and cook for 4 minutes until scallops open.
Just before serving add green onions and salt & pepper if desired.
Serve immediately.  The mussels & sauce taste great with fresh bread to soak coconut thyme sauce.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'

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