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Vietnamese Mussels

Spike Mendelsohn
Chef & Restaurateur

Cooking up Change

40 P.I. Mussels

Vietnamese Coconut curry broth

Ingredients:

  • Extra virgin olive oil
  • 5 ea shallots sliced
  • 5 ea garlic slices
  • 1 tablespoon ginger sliced
  • 4 stalks of lemon grass bruised & cut
  • 1/2 cup of Mae ploy green curry
  • 3 ea cans of coconut milk
  • 1 tablespoon fish sauce
  • 1 bunch of mint
  • 1 cup low sodium vegetable stock
  • 5 kaffir lime leaves

Preparation:

Heat up 1 tablespoon of extra virgin olive oil in a medium size sauce pot. Add ginger, shallots, lemongrass, garlic and sauté until fragrant. Add curry and cook the rawness out. And fish sauce, veg stock, coconut milk. Finish with mint

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Sauté a little shallot, ginger, lemongrass add mussels salt and pepper add curry sauce and cook until mussels open.

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