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Thai Curry Mussels
Thai Curry Mussels

Before you jump to Thai Curry Mussels recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. Those days are over, and it seems we all realize our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the surroundings we are all going to have to make some changes. These adjustments need to start occurring, and each individual family needs to become more environmentally friendly. The cooking area is a good place to start saving energy by going a lot more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not operating as efficiently as they should. You can easily save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and also 0F. You can certainly cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen alone gives you many small methods by which energy and money can be saved. Green living is something we can all accomplish, without difficulty. Typically, all it requires is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to thai curry mussels recipe. To make thai curry mussels you only need 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Thai Curry Mussels:
  1. Provide 1 kg fresh mussels
  2. Take 1 can coconut milk
  3. Take 3 tbsp thai curry paste (red, yellow or green)
  4. Get 1 fresh lime
  5. Use 1 cilantro
Steps to make Thai Curry Mussels:
  1. scrub, rinse and remove hairs from mussels. to remove hairs, pinch with fingers and move your hand around the shell.
  2. in a stock pot. add coconut milk. simmer.
  3. whisk in the curry paste and juice from one lime
  4. add single layer of mussels to pot, cover and steam until all the shells open
  5. remove open shells and add another layer of mussels. repeat until all mussels are finished.
  6. garnish with cilantro and lime wedge. enjoy.

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