Ingredients
-
1
-
1
-
1/2
-
1
-
2
-
2
-
1
-
1/2
-
1
-
1/4
-
2
-
3
-
2
-
3 - 4
-
Directions
Monk’s Mussels in Thai Curry Sauce, There is this cool little Belgian Bar in Philadelphia’s Center City that serves like a million different beers and the best mussels I’ve ever had Here’s how to make them! 6 servings would be as an appetizer , I took a road trip to Philadelphia on my honeymoon, and we found Monk’s by chance on a drizzly Sunday night We ordered the Thai Curry Mussels which I haven’t been able to stop thinking about since This recipe is pretty much replicates Monk’s Amazingly done, Chrissy G, thank you!!!, Very good! Thank you for this 🙂 I ommited the broth and did one with chicken and oneWith crab Thanks 🙂
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Steps
|
1
Done
|
**you Can Substitue One Tablespoon Mashed Anchovy or Paste Diluted W/ Sherry or Wine If You Dont Have Fish Sauce. |
|
2
Done
|
Sautee Garlic, Lemongrass and Ginger in Oil For About Two Minutes, Until Fragrant but not Browned. |
|
3
Done
|
Whisk in the Rest of the Ingredient Except the Mussels and About Half of the Cilantro and Half of the Basil. |
|
4
Done
|
Bring to a Light Simmer About 3-4 Minutes |
|
5
Done
|
Add the Mussels, Stir and Cover) |
|
6
Done
|
Cook About 4-5 Minutes Until Mussels Open (throw Away Any That Dont Open After 5 Mins of Cooking). |
|
7
Done
|
Remove Mussles from the Broth and Into a Large Serving Bowl, Strain Broth Over Top of the Mussels and Sprinkle With Remaining Cilanto.and Basil. |
|
8
Done
|
Serve With Some Nice Crusty Bread and Belgian Fries With Bourbon Dipping Sauce! |
