[CH] chilli lime mussel stuff for cathy
Amber ..???.. (karjah@hotmail.com)
Sun, 22 Dec 2002 11:52:51 +0000
hi =)
I actually have a few chilli lime mussel recipes,have heeeaps of mussel
recipes but these four are awesome chilli lime
happy holidays !
blessings
amber
This is my lime butter,just add a little juice too, beautiful just dolloped
onto fresh cooked mussels –hot so the butter melts- eithe off the barbecue
hot plate or from a quick steam
125g butter, softened
2 teaspoons grated lime rind
small fresh red chillies ( I use thai) , seeded, chopped
1 tablespoon chopped fresh coriander leaves
another one ,heavier,more of a dish
500 grams mussels
4 dried kaffir lime leaves or juice of 2 limes
1 stem lemon grass cut into 2cm pieces
250 ml coconut milk
2 tablespns red or green curry paste (make your own,to your heat taste)
2 teaspn sugar
1 tablespn fish sauce (optional)
1 chilli cut into thin strips
Get a large saucepan,around 250ml water, add lime juice or leavesor both!
lemon grass, chilli and mussels. put a lid on top and steam mussels till
they open –around 5 minutes
Strain and reserve the mussels, lime leaves, chilli and lemon grass. Also
the cooking liquor ,heat coconut milk - bring to the boil ,add the curry
paste, sugar and simmer for a few minutes
add the reserved lime leaves, chilli and lemon grass and simmer for a few
minutes
throw the mussels and stir so they can absorb sauce
Taste it , see if you need the fish sauce or any more sugar or cooking
liquor to balance out the flavours
Serve it up with rice or salad
Chilli and tomato mussels – different but good
2 cloves garlic, sliced
2 chillies, sliced
2 tablespoons olive oil
2 x 400 g tins whole peeled tomatoes
salt and black pepper
1 kg mussels, debearded, and any open or broken ones discarded
1/2 cup wine (whatever you've opened)
cook the garlic and chilli in the olive oil until soft. Roughly chop up or
mash the tomatoes and add them with their juice to the pan. Simmer for 20
minutes then throw in some salt and pepper.
put all the mussels in a large pot with the wine and cover with a lid. Steam
the mussels open over a high heat, discarding any that don't open at all.
Serve with tomato sauce.
serves around 4.
Amber Leonard
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