Post by wilderness on Nov 1, 2018 13:13:15 GMT -5
Spicy Coconut Mussels Annrms
Clinton Kelly From the Chew
• 2 tablespoons canola oil
• 1/2 Cup Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
• 1/2 Cup green beans (ends trimmed, cut into 1/2-inch pieces)
• 1/2 Cup red bell peppers (thinly sliced, 1-inch pieces)
• 2 cloves garlic (grated)
• 2 teaspoon fresh ginger (peeled & grated)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon curry powder
• 1 (13.5 ounce can) unsweetened coconut milk
• 1 Cup chicken stock (or water)
• 3 pounds mussels (scrubbed & beard removed)
• 1 lemon (zest & juice)
• 1/4 Cup fresh basil (roughly chopped)
• 1/4 Cup scallion (thinly sliced)
step-by-step directions
• Place a large, high-sided saute pan over medium-high heat and add the oil, potatoes, green beans, peppers, garlic, ginger, red pepper flakes and curry powder. Season with salt and pepper. Saute until fragrant, about 3 to 4 minutes. Add the coconut milk and stock, bring to a simmer, and cook until the potatoes are tender but still have a bite, about 10 more minutes. Add the mussels, lemon zest & juice, and bring to a simmer. Cover with a lid and cook over high heat until all the mussels open.
• Remove from heat and discard any mussels that did not open. Season with salt and pepper. Add the bamboo shoots, basil and scallions and stir to combine.
Clinton Kelly From the Chew
• 2 tablespoons canola oil
• 1/2 Cup Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
• 1/2 Cup green beans (ends trimmed, cut into 1/2-inch pieces)
• 1/2 Cup red bell peppers (thinly sliced, 1-inch pieces)
• 2 cloves garlic (grated)
• 2 teaspoon fresh ginger (peeled & grated)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon curry powder
• 1 (13.5 ounce can) unsweetened coconut milk
• 1 Cup chicken stock (or water)
• 3 pounds mussels (scrubbed & beard removed)
• 1 lemon (zest & juice)
• 1/4 Cup fresh basil (roughly chopped)
• 1/4 Cup scallion (thinly sliced)
step-by-step directions
• Place a large, high-sided saute pan over medium-high heat and add the oil, potatoes, green beans, peppers, garlic, ginger, red pepper flakes and curry powder. Season with salt and pepper. Saute until fragrant, about 3 to 4 minutes. Add the coconut milk and stock, bring to a simmer, and cook until the potatoes are tender but still have a bite, about 10 more minutes. Add the mussels, lemon zest & juice, and bring to a simmer. Cover with a lid and cook over high heat until all the mussels open.
• Remove from heat and discard any mussels that did not open. Season with salt and pepper. Add the bamboo shoots, basil and scallions and stir to combine.
