Panang Mussels
It seems as if Kingly Foods turned into a Thai kitchen! This will be the last Thai-flavoured dish in a while though, savour it!
For this seafood dish you’ll need:
- 2 lbs of mussels (I used Blue Maine mussels)
- handful of Thai basil
- 1 bottle of panang sauce (I got a pre-made one)
- 1 tsp red curry paste
Clean the mussels really well. Pull out any seaweed that they’re in the middle of eating (this was more than I expected!) Discard of ones that doesn’t close, or that give away an AWFUL odour. When they are all scrubbed and rinsed pour in the panang sauce into a big pan and bring to a boil, while heating up dip in the red curry paste. Pour over the mussels and simmer/steam for about five minutes and put on a lid. Chop up some Thai basil, turn off the heat and mix the basil into the mussels.
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Seaweed that they’re in the middle of eating??
Yes, I had to pull it out of their “mouths”. Almost all of them were in the middle of eating. Guess they we’re caught during a mussel dinner meeting or something.