Thai Mussels or Shrimp

Ingredients

  • 5 lbs of Fresh Mussels or 1 lb Peeled Shrimp
  • 1/3 Cup Fresh Lime Juice
  • 1/3 Cup of Pinot Grigio Wine
  • 1.5 tbsp Thai Red Curry Paste
  • 1.5 tbsp Fresh Minced Garlic
  • 1 tbsp Asian Fish Sauce
  • 1 tbsp White Sugar
  • 1 Cup of Fresh Cilantro
  • 1 – 3.5 oz Can of Unsweetened Coconut Milk

Unit: 4 Qt Saucepan

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Instructions

Clean and rinse the mussels or shrimp. Discard any mussels that are even slightly open. In a 4 qt saucepan, combine all ingredients except for the mussels/shrimp and the cilantro. Stir to dissolve sugar and curry paste and bring to a boil on medium- high heat (350° on Electric Skillet).

Boil for 2 minutes and then add the mussels/shrimp and cook for 5 to 8 minutes. All mussels should open. Remove from heat and discard any unopened mussels. Pour mussels/shrimp and liquid into a serving dish and toss with cilantro.