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Thai mussels with dry white wine

Preparation

15 min

Difficulty

Easy
Play
Hob
15 min
Video recipe
Fish and seafood
Easy
Asian
Main dishes

Description

Anytime is good enough to uncork a dry white wine bottle. A wine that tastes soft, with a velvety—yet fresh—bouquet. And with the clean aroma of the green tones, which turns into an explosion of flavours. All this makes this wine the right choice for shellfish like mussels. This time, as a wink to Thai cuisine, we add a touch of hot stuff to awaken all of your senses at once. 

Ingredients

Servings for 2

Mussels
750 g
Cloves of garlic
4
Shallots
2
Lime zest
1
Lime juice
1
Tablespoon of green curry
1
Coconut milk
40 g
Maldon sea salt
Chilli flakes
Coriander
Olive oil
Dry white wine

Preparation

1

Fry chopped garlic and shallots in a pan with olive oil.

2

When the onion is tender, add the curry paste, fry for a couple of minutes, and pour in the coconut milk. Shred the lime and squeeze it. Toss well and add the previously washed and clean mussels.

3

Cover the pan and cook for four more minutes until the mussels open.

Chef's tip

Serve and sprinkle some Maldon salt with the chilli flakes to taste, and garnish with coriander leaves. Pair it with a glass of dry white wine.

Complements

Match your recipe with the best movies and rhythm

Almejas y mejillones
Almejas y mejillones 2000 Comedy

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