HANOS catering wholesale
Become a customer
Foodxperience

Mussels 'Thai' style

Mussels 'Thai' style with coriander, lemongrass, coconut milk and Thai spices.Served with Bánh gao (rice cakes).

Ingredients

Lemongrass stalk
liquid fond Asian
Coconut milk
Thai spice mix
Fresh coriander

rice cakes
Coconut milk
liquid fond Asian
Pak choi
red curry paste
Peanuts
Green rice flakes
Thai spice mix

Preparation

  1. Rinse the mussels in cold water.
  2. Finely chop the coriander and cut the lemongrass into pieces.
  3. Sauté this in oil.
  4. Add the spices to taste and fry along.
  5. Add the mussels and toss them well.
  6. Mix the liquid fond Asian with water to make a broth.
  7. Deglaze with a splash of broth and a little coconut milk.
  8. Shake everything well, place a lid on the pan, and let the mussels cook.

  1. Whisk the curry paste and coconut milk together to taste.
  2. Fry the rice cakes in oil, add the broth, and pour in the coconut milk mixture until the cakes are submerged.
  3. Let this reduce over low heat until the rice cakes are completely glazed.
  4. Heat some oil in a wok and stir-fry the bok choy.
  5. Fry some salted peanuts to taste with Thai spices.
  6. Briefly fry the rice flakes in hot oil.

  1. Scoop the mussels with the rice cakes and bok choy into a bowl.
  2. Garnish with the fried peanuts and rice flakes.