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 | Seafood |
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Mussels in Thai Style (Medium hot) |
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| | Ingredients: (serving size: 2) | • Blue mussels 1 pack
• Japanese onion 1/4 piece, finely diced
• Garlic 3 cloves, finely diced
• Coriander few pieces
• Yellow curry paste 1 1/2tablespoons
• Organic coconut oil 1 tablespoon
• Thai chili & garlic sauce 1/2 tablespoon
• Dry red chili 4 pieces, cut into small pieces
• Chili sauce 1 teaspoon
• Lemongrass 4 pieces, cut into pieces
• Sweet pea 10 pieces
• Fish sauce 1/2 tablespoon
Cherry Tomato Side Salad
• Cherry tomato 10 piece
• Thai peasant butter sauce 2 tablespoon
• Coriander & mable syrup small amount | | | Method: | 1. Heat the coconut oil in a frying pan under high heat, add lemongrass, then add dry red chili, fish sauce, sweet pea, onion and garlic, stir-frying for 1 minute.
2. Lower the heat to medium, add curry paste, Thai chili & garlic sauce and chili sauce.
3. Add Blue mussels and mix well with other ingredients.
4. Cover and cook for 8 minutes until mussels open.
5. Add coriander, stir well and serve.
Cherry Tomato Side Salad
1. Cut a deep cross at the bottom of cherry tomato.
2. Add Thai Peasant butter sauce, coriander and mable
syrup mix well and serve. | | | Wine Pairing Suggestion: | Ribeauville Riesling Vieilles Vignes 2008 (France)
Item no. 301071320
Fine and complex nose with floral and citrus aromas melted with minerality. Match well with mussel. |
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