2 of 3

Write now Article Tools

Making and eating Thai mussels can be very fun and easy to do. The smell and aroma of a freshly prepared mussel dish, really gets my taste bud going, and so even writing about a muscle receipts seems to be making me slightly hungry. My mussel dish is a mixture of commonly used process, however I always like to add some flavour to my dishes, and thus after a few trials a finally found a way of making my favour Coconut and Mint Thai Mussels, with a hint of chocolate. The chocolate was actually adapted from a Thai restaurant in my local area that used coco powder in their mussel's receipts, ever since Ive used it in mine. It brings the dish such a sweet yet charismatic taste, yet taking nothing away from the mussel's potent taste.

Before talking about the receipt, I would firstly like to explain that mussels come in both farmed and wild form. In London, most of the mussels used are farmed, and we rarely find wild one, the same would apply in America. Always go to you local fish monger and ask them about the mussels, they usually give brilliant tips on which ones are the best to use for cooking, best ways too cook them, and how you actually eat them.

(Based of a family of four sharing as a main meal)

Ingredients:

-3 and pounds of mussels
-coconut milk (available in can or dry powder form)
-4 green chillies, along with 1 Garlic and ginger, grated
-2 tbsp of Dark Soya Sauce
-50g of cooking chocolate (don't use dark chocolate, because I doesn't go well with the coconut milk)
-1/3 a glass or red wine (any wed wine will do)
-Fresh coriander and basal leaves
-Mint leaves, crushed in grinder
-300 ml of water
-Fish paste
-Large red chillies chopped and de- seeded

Method:

Now most of my friends always ask how can you make mussels their so hard to prepare, well to be honest their not at all. Most people get scared of cooking sea food, because they think they may under cook it, or make a mistake, and with countless new recipes on the Internet and through television, it's simple to follow a basic guideline.

1)Place the mussels into a pot and wash with cold water, removing any hidden dirt. (wash for about a minute)

2)We firstly need to make the sauce for the mussels. In a grinder, add the green and red chillies, along with the garlic, ginger, mint leaves, fish paste and 15ml of warm water. Grind until it form a multi coloured paste, and leave to one side.

3)Next melt the cooking chocolate at a slow heat, adding the coconut milk bit my bit, stirring at a slow, gentle pace.

4)Warm the Wok, or none

• 1
• 2
• next page >>

Add your voice

Know something about Recipes: Thai mussels?
We want to hear your view. Write now!