I have always loved the flavor of curry, but have been a whimp when it comes to using alot of it! I haven't really made anything other than chicken divan, which only has a hint of curry in it! I really wanted to try something a little more bold and remembered eating some mussels that were cooked in a coconut milk, curry, and lemon grass broth. It was absolutely delicious. When I was at Costco this weekend, I had picked up a big package of mussels, so I decided to go for it and try to replicate those flavors.
I was able to get everything except the lemon grass. I googled what I could use as a substitute, thinking maybe grated lemon rind would work, and I was right! So, get ready for a serious flavored dinner!
I start with mincing 3 cloves of garlic and about an inch long piece of fresh ginger. I cook it in a small amount of olive oil for about 5 minutes. I then add 2 teaspoons of curry, and 1/2 of a lemon rind, grated. Keep cooking for another 5 minutes or so. Then add some salt and pepper, one can of coconut milk, the juice of 1 lime, and about 1 cup of chicken broth.
You won't believe how good this smells as it simmers away! The last ingredient to go in is a handful of Cilantro that I chop up. At this point, you can pretty much time when to throw in the mussels to cook. They literally take about 10 minutes simmering in this sauce. I keep stirring them so the sauce gets mixed in good.
That's it! How easy is this? I served them with some crusty roasted garlic bread, which is delicious soaked in the broth.
So......from that whole pan of mussels I cooked, this is all that is left! I'm telling you! They were amazing. Once you taste the broth, you can't stop eating them!!! Enjoy.
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