Mussels with sour curry

8 servings

Ingredients

Quantity Ingredient
VPRJ01A
7 pounds Steamed mussels
4 cups Coconut milk
3 tablespoons Flour
2 Eggs -- lightly beaten
3 tablespoons Sour curry paste
1 tablespoon Fish soy
2 tablespoons White wine
½ teaspoon Sugar

Directions

Remove mussels from shells and save the larger shells. Place 2-3 mussels in each shell, arrange them neatly on a baking dish and set aside. Prepare sauce by warming coconut milk, flour and eggs. Add curry paste, fish soy, wine and sugar and bring mixture to a boil over medium heat. Reduce the heat to low and cook for 3-5 minutes.

Divide half the sauce between the shells containing the mussels, being sure to cover each shell with some sauce. Bake at 400 F for 10 minutes or until surface of sauce begins to brown. Keep the remaining sauce warm while the mussels bake. Put 4 Tbsp of sauce on each plate, add mussels and serve hot.

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