- April
- Butterflied Leg of Lamb with Salsa Verde
- Potato Farls with Thyme Butter
- May
- Roasted Rhubarb with Ginger
- Asparagus, smoked salmon and goat cheese frittata
- June
- Thai Mussels
- Sautéed Beet Greens with Herby Lentils and Feta
- July
- Meringues with summer strawberries and lemon
- Lettuce, Three Ways (plus a bonus one!)
- August
- Green bean, Pea and Toasted Quinoa Salad
- Blueberry Yogurt Cake
- September
- Apple and Carrot Coleslaw
- Pork Medallions with Apples and Cream
- October
- Risotto with Roasted Butternut Squash and Goat’s Cheese
- Parsnip Chips with Herby White Bean Dip
- November
- Chicken Pot Pie with a Cornbread Top
- Whisky Glazed Brussels sprouts and shallots
- December
- Lobster Fettuccini with Fresh Herbs and Roasted Tomatoes
- Leek, Fennel and Basil Tart
- January
- Carrot and Olive Oil Cake
- Scallops with Thai Sweet Chilli Sauce and Greens
- February
- Flank Steak with Horseradish Cream
- Vegetarian Pozole with Shredded Cabbage
- March
- Sticky Ginger Salmon
- Caramelized Onion Soup with Baguette croutons
Thai Mussels
Products used in this Recipe
- Carrot
- Bologna
- Mussels
- Fresh Herbs
Find Producers who have the Products used in this Recipe
I don't know my Postal CodeIngredients
5 lbs (2.2kg) mussels4 tablespoons butter
4 tomatoes, seeded and chopped
2 large cloves garlic, chopped
2 tablespoons chopped fresh ginger
1-2 tablespoon Thai red curry paste
2 x 398ml (2x13oz) can coconut milk
1 tablespoon fish sauce (or 1 tsp salt)
1 tablespoon brown sugar
1 cup (250ml) finely sliced carrot
1 red pepper, finely sliced
½ cup fresh cilantro, chopped
½ cup fresh basil, chopped
1 lb (450g) rice noodles
Method
Put mussels a sink filled with cold water. Scrub and debeard if necessary. Drain and set aside.
Heat butter in a large pot over medium heat. Add tomatoes, garlic, ginger and curry paste. Sauté for about a minute until very fragrant. Add coconut milk, fish sauce and sugar. Simmer for 2 minutes, stirring occasionally. Taste. Add more curry paste at this point if it’s not spicy enough. Add carrots, red pepper, half the cilantro, half the basil and the mussels; cover and cook for 5-8 minutes, or until mussels open. Discard any that remain closed.
While mussels are cooking, cook noodles according to package directions. Ladle noodles into bowls. Top with mussels, Thai broth, and finish with remaining fresh cilantro and basil.
Serves 4
Kitchen Notes:
- Cultivated mussels sold in Nova Scotia are generally clean and free of a beard – ie. no mossy seaweed growing from their shells. However, if there is a beard, simply give them a scrub and pull any seaweed off.
- Fish sauce, called Nam Pla in Thailand, is now available in most major supermarkets. It adds saltiness to Thai dishes. Salt can be substituted.
- Palm sugar is the traditional Thai sweetening agent in curries. But it’s hard to find. Brown sugar can be substituted.
- The amount of Thai curry pasted used depends on personal taste and varying brands. Some are fiery hot, others are mild. Start with a small amount and add according to taste.
