0 Ratings
Recipe courtesy of Chef Jamie Power
2 lb island blue mussels
2 tbsp minced garlic
2 tbsp minced shallot
2 tbsp minced ginger or galangal
0.25 cup chopped cilantro
1 tbsp fish sauce
2 tbsp tamari
3 tbsp Thai chili paste
250 ml coconut cream
2 tbsp sugar
2 tbsp tamarind paste
2 tsp ground coriander
2 tbsp fennel seed
0.25 cup fresh lime juice
1 tbsp rice vinegar
2 tbsp chopped peanut
1 tbsp chili flakes (optional)
Bring pot up to medium high heat, add sesame oil, shallot, garlic, ginger and peanuts. Stir well carefully avoiding burning.
When shallot becomes translucent, add chili paste and stir in well
Deglaze with rice vinager, lime juice, and tamari. Reduce heat and simmer stiring carefully untill liquid is almost evaporated.
Add fennel seed, coriander, tamarind, sugar, cilantro and coconut cream.
Simmer until reduced by 1/4 volume.
Add fresh island mussels and stew in sauce being sure to fully cover all shellfish.
Continue simmering until all shells have opened, remove from heat, season with salt, and garnish with chopped cilantro, Korean chili flakes, lime wedges, and chopped peanut
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