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Before you jump to Thai Curry Mussels recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Spend less Money In The Kitchen.
Until fairly recently any individual who portrayed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it looks like we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living a lot more green we won’t be able to correct the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a mission for every individual family. Here are some tips that can help you save energy, mainly by making your kitchen area more green.
Refrigerators and freezers use a lot of electricity, especially if they are not working as economically as they should. You can save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.
The kitchen on its own provides you with many small means by which energy and money can be saved. Eco-friendly living is not really that tough. It’s related to being practical, usually.
We hope you got benefit from reading it, now let’s go back to thai curry mussels recipe. You can have thai curry mussels using 5 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Thai Curry Mussels:
- Use 1 kg fresh mussels
- You need 1 can coconut milk
- Take 3 tbsp thai curry paste (red, yellow or green)
- You need 1 fresh lime
- You need 1 cilantro
Instructions to make Thai Curry Mussels:
- scrub, rinse and remove hairs from mussels. to remove hairs, pinch with fingers and move your hand around the shell.
- in a stock pot. add coconut milk. simmer.
- whisk in the curry paste and juice from one lime
- add single layer of mussels to pot, cover and steam until all the shells open
- remove open shells and add another layer of mussels. repeat until all mussels are finished.
- garnish with cilantro and lime wedge. enjoy.
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