One of my favourite places to search for recipes is on the New York Times web site: cooking.nytimes.com/recipes
On the weekends I’ll take a peek at what’s in my fridge and then do a word search on the NYT site. They have more than 17,000 recipes on line (plus you can download their app on the Apple website).
This recipe comes courtesy of The New York Times and Amanda Hesser.
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons chopped fresh basil
- 2 stalks lemon grass, trimmed of woody ends and roughly chopped
- 2 shallots, chopped
- 6 cloves garlic, chopped
- 3 tablespoons red curry paste
- ¼ cup tom yum
- 2 cups sake
- ¼ cup lemon juice
- 2 quarts chicken stock or canned chicken broth
- 4 pounds mussels, scrubbed and debearded
- 1 medium tomato, seeded and cut into 1/4-inch dice
- 1 kaffir lime leaf or a 2-inch piece of lime zest
- ½ tablespoon chopped cilantro, for garnish
- ½ tablespoon chopped basil, for garnish
- ½ tablespoon chopped mint, for garnish
- In a large (6-quart) pot over medium-low heat, combine mint, cilantro, basil, lemon grass, shallots, garlic, curry paste and tom yum. Stir until herb leaves wilt, about 5 minutes. Add sake, lemon juice and stock. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
- Strain broth into another large pot. Add mussels, tomato and kaffir lime leaf. Cover, and place over high heat. Cook until mussels open, about 5 minutes. Transfer to serving bowls, and garnish with chopped cilantro, basil and mint. Serve immediately.
- Red curry paste and tom yum may be found in specialty food shops. If both items cannot be found, substitute the following paste: In a small food processor, combine 2 tablespoons hot chili paste, 3 cloves chopped garlic, 1 stalk lemon grass (outer leaves removed), 3 tablespoons chopped ginger, 1 teaspoon sugar and juice of half a lime. Process until a smooth paste is formed.