Seattle Feast with Friends, 2010
I created this recipe for Seattle Feast with Friends event (http://futurewise.org/action/SeattleParticipants) held on Thursday, September 30th, 2010. This celebration brings together local food producers, winemakers, and guest chefs.
I hope to see you there. If you cannot attend, then enjoy cooking this recipe. Cheers, Pranee
Thai Mussel Curry with Tomato and Lemongrass
Gaeng Hoi Nang Rom
This recipe uses red curry paste, coconut milk and just enough lemongrass to create a flavorful soup. The sweet and sour from the tomato and the tamarind juice heighten the flavor of the mussels. It is a very well balanced dish that you can enjoy by itself as a soup, or served it with steamed jasmine rice as a mild curry dish. Dill and cilantro are the perfect herbs for a finishing touch.
Serves: 2 as a main dish1 tablespoon canola oil 1 tablespoon red curry paste 2 tablespoons chopped lemongrass 3 tablespoons coconut milk, or more as needed 2 medium size ripe tomatoes, cut into large chunks 15 mussels, de-bearded and halved (about a pound) 2 tablespoons tamarind juice, or 1 teaspoon tamarind concentrate plus 1 teaspoon sugar 2 tablespoons chopped dill 2 tablespoon chopped cilantro
Stir canola oil, red curry paste, and lemongrass together in a pan on high heat until fragrant. Then stir in coconut milk and let it cook until the oil separates out from the rest of the mixture. Stir in the tomatoes and mussels and stir well. Cover with lid and cook until the mussels open up, about 5 minutes. Stir in tamarind juice; stir well and cook until the mussels are done (see below). Stir in dill and cilantro and serve right away.Recipe by Pranee Khruasanit Halvorsen http://ilovethaicooking.com/
Wine Pairing: http://www.skyriverbrewing.com/
Sky River Semi-Sweet Mead
$14.99 per bottle
“Sky River Semi-Sweet Mead, although drier, enjoys a similar depth and character to the Sweet Mead. With hints of pear and a crisper finish Sky River Semi-Sweet Mead, served well-chilled, delicately offsets the exotic notes of sesame and ginger in Pan-Asian cuisine, and the rich herbal textures of the Mediterranean.”
Cooking Tips from the Expert, Jon Rowley
The Mediterranean mussels, which are just now coming into season and will be very plump, aren’t done when they open. They need to continue cooking after they open until you see the meat contract. This makes a BIG difference in the flavor. If the mussels are not cooked enough, they have an unpleasant fleshy taste. If cooked properly they are gloriously sweet. These mussels are so fat, you don’t have to worry about overcooking.
Also if some mussels don’t open and the others are done, the ones that are closed will also be done. They just need to be pried open. Bum mussels will be open before cooking and should be discarded. Mediterranean mussels that are closed after cooking, if you have any, are fine.© 2010 Pranee Khruasanit Halvorsen I Love Thai cooking Pranee teaches Thai Cooking classes in the Seattle area.Her website is: I Love Thai cooking.com