Mussels With Thai Coconut Creme Broth
If you love good-old traditional mussels in a spicy tomato sauce, you are going to love the change up to Thai with this recipe. You can increase the weight of the mussels to the capacity of the Varoma dish, but you should also then increase the cooking time as needed. The best check for cooked mussels is if the shells open by themselves. You should not have to at any point force a shell open. If there are unopened mussels in your finished dinner, discard them.
Serve this with rice noodles to soak up all that great sauce, or just drink it frankly. AH-mazing.
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- 1–2kg mussels, scrubbed and de-bearded
- 1 red onion peeled and halved
- 2 small birdseye chillies (or more to taste)
- 2 stalks lemongrass, white part only
- 4 cloves garlic
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 40 Grams coconut sugar
- 1 x 400 ml Tin coconut cream Recipe
- 30 Grams lime juice, fresh
- 4 kaffir lime leaves
- 50 Grams white wine
- 20 Grams fish sauce
- Lime wedges, coriander leaves and sliced chillies to garnish
Prepare mussels and place into Varoma dish. Set aside.
Place onion, chillies, lemongrass, garlic and olive oil into the Thermomix bowl and chop 5 sec/speed 5. Saute 5 min/Varoma/Reverse/speed 1.
.Add remaining ingredients except the garnishes and set Varoma into position. Cook 15 min/Varoma/Reverse/speed 3.
Discard any unopened mussels.
Serve in large bowls with sauce ladled over the top. Garnish with lime wedges, coriander and chilli slices. Steamed rice or cooked rice noodles are a great accompaniment to help soak up all the juices.
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