A Taste of Thailand with Thai Ginger Coconut Curry Mussels

One of the more popular food staples from the sea in Asian cuisine are mussels and the reason is rather simple. These little shellfish can be raised in either salt or fresh water (depending on the variety) using very little experience or money.

When using fresh mussels, there is a little thick rope-like appendage attached to the shell. This is called a "beard." Using a sharp paring knife, you want to remove the "beard." The best way to do this is to hold the mussel while wearing non-slip gloves, as the shell of the mussel can be quite slick and you really don't want the knife going through your hand! Most markets and fish-mongers will sell mussels "de-bearded."

Thai Ginger Coconut Curry Mussels is a very popular dish in the finer restaurants of Bangkok simply because when it is presented, it looks rather regal. The fact-of-the-matter is, it is extremely easy to prepare at home and takes very little time or ingredients.

Even though this is a dish featuring curry, it is not spicy hot. Matter-of-fact, it is rather refreshing due to the curry being blended with coconut milk. Most restaurants will serve this over rice noodles (as in the pictures) but it is also quite good served over freshly steamed jasmine rice.

When cooking with mussels or clams, remember to always discard any which do not open while being cooked. If the shell does not open, the meat inside is bad and you can become quite ill!


For the FREE recipe to make Thai Ginger Coconut Curry Mussels go to Fusion Asiana @ http://on.fb.me/1FNlPW2