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 Green Curry Mussel & Sausage Stew. |
 Protein ingredients. |
 Sauce ingredients. |
 Mise En Place for sauce. |
 Parboil sausage. |
 Drain and dry. |
 Saute sausage in oil over high heat. |
 Brown on all sides. |
 Remove from heat and dry. |
 Saute onion in oil until translucent. |
 Add ginger and lemongrass. Saute until fragrant. |
 Add garlic and sauté until fragrant. |
 Add curry paste, white wine and spices. |
 Add coconut milk and fish sauce. |
 Bring sauce to a boil. |
 Add mussels and sausage. Cover and simmer until mussels are hot or open if using fresh. |
 Serve with Thai basil and lime wedges. |
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This is an easy dish to prepare. It could be served over pasta as well by thickening the sauce with a cornstarch slurry a bit. I used frozen New Zealand green lip mussels. If you can find good fresh mussels by all means use them as they would be better. I used a green curry paste. My wife does not like things too hot so I opted for a curry on the mild side. A red curry paste would boost the heat nicely if used instead. Like they say: happy wife, happy life.
I served the dish with chopped purple Thai basil and lime wedges. I also served a salad and crusty sourdough bread.
For a wine I chose a Beringer 2012 Carneros Chardonnay which paired nicely with the coconut milk in the sauce.
Ingredientes
- 2 Lb Mussels (on the half shell if frozen or de-bearded and scrubbed if fresh)
- 12 oz Chicken Basil sausage, cut into 3 inch lengths
- 1 ea red onion, peeled and diced
- 1 Tbs ginger, grated
- 1 stalk lemon grass, peeled, bruised and minced (about 1 Tbs minced)
- 2 clove garlic, minced and creamed
- 3 Tbs green curry paste (or to taste)
- 1 bunch purple Thai basil, stemmed and chopped (1 cup chopped)
- 13 1/2 oz coconut milk
- 2 Tbs fish sauce (or to taste)
- 2 Tbs olive oil
- 6 oz white wine, I used Pinot Grigio
- 1 tsp Thai green curry powder
- Salt/garlic pepper to taste
- Lime wedges (for garnish)
Direcciones
- Parboil sausage until cooked through. About 4 minutes. Brown sausage in oil over high heat. About 6 minutes.
- Sauté, onion until translucent, about 4-5 minutes. Add ginger and lemongrass. Sauté for 1-2 minutes.
- Add garlic, cook 1 minute or until fragrant.
- Add white wine to deglaze pan.
- Add curry paste; cook 1 minute until fragrant.
- Add coconut milk and fish sauce. Bring to boil.
- Add mussels. Cover and simmer a couple of minutes for frozen mussels to heat through or until mussels open if using fresh. Discard any fresh that do not open.
- Season to taste with salt/garlic pepper.
- Serve with Thai basil and lime wedges at the table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 511g | |
| Recipe makes 4 servings | |
| Calories 553 | |
| Calories from Fat 287 | 52% |
| Total Fat 33.47g | 42% |
| Saturated Fat 20.17g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 1594mg | 66% |
| Potassium 1345mg | 38% |
| Total Carbs 27.32g | 7% |
| Dietary Fiber 2.5g | 8% |
| Sugars 8.94g | 6% |
| Protein 31.27g | 50% |
Evaluaciones
31 de Enero de 2014
I love a good sauce...that looks like a good one!Yo he cocinado/probado esta receta
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