Thai Curry Mussels & Chinese Sausage

Thai Curry Mussels & Chinese Sausage
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Sounds really nice. Thai Green is used in this and that is a milder curry that you can spice up to your liking with the optional red Bird's Eye chilies.
Servings Prep Time
2 servings 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
2 servings 20 minutes
Cook Time
15-20 minutes
Thai Curry Mussels & Chinese Sausage
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really nice. Thai Green is used in this and that is a milder curry that you can spice up to your liking with the optional red Bird's Eye chilies.
Servings Prep Time
2 servings 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
2 servings 20 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. In a 12 inch pan or large-sized steam pot, heat oil over medium heat and add the sausage. Cook for 2 to 3 minutes on medium heat until sausage just starts to brown. Add garlic, lemongrass, half of the mint, curry paste, and chilies. Stir to combine and cook until garlic is light brown, about 2 minutes.
  2. Add mussels to the pot and continue to cook for 2 minutes, stirring occasionally. Add fish sauce, coconut milk, water, remainder of the mint, half of the basil, cover and cook for 7-10 minutes or until 90 percent of mussels are open. Discard any unopened mussels.
  3. Add remaining basil and stir to combine. Transfer to a bowl and serve with bread or rice. Important note about the mussels, when served, diners should check each one for a tuft of grass that has to be removed prior to eating the mussel.
Recipe Notes

I cannot price the mussels until I buy them again. The sausage might cost about 75 Baht, when I make this I will confirm the prices. For now I will say this is low cost as many times the way we get mussels is local harvested by us.

Adapted from an internet recipe.

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