Chinese Food
Thai Red Curry New Zealand Green Mussel
(156226 views)
New Zealand mussel is a common name. Its real name is New Zealand mussel or New Zealand Green lip mussel . The shell of wild scallops is bright green when they are young. When they grow up, they tend to be dark purple or black. The cultured adult scallops are generally green to yellow brown. They have a distinctive feature that there is a circle of green lips on the edge of the inner shell. New Zealand mussels have obvious sex characteristics: the flesh of male is milk white, and the flesh of female is apricot red.
Cooking ingredients
Cooking Steps
Step1:New Zealand mussel, New Zealand Green Lipped Mussel. The main producing area is New Zealand. It can be said that the whole island of New Zealand has output from south to north. The area marked with red circle in the picture is located in the northernmost tip of New Zealand's South Island. A place called Marlborough. There is the fattest green mussel there.
Step2:Heat up the oil. Add 5 pieces of ginger, 5 pieces of citronella, 4 pieces of fresh red pepper. Add garlic. Stir fry.
Step3:Add 30g Thai red curry sauce and stir fry over low heat. Stir until the curry is slightly sticky to the bottom of the pot. Pour in 300ml chicken soup. Stir well.
Step4:Put 3 slices of straw mushroom into the pot. Mix well. Pour in a whole pot of coconut milk. Boil.
Step5:During the cooking of the sauce, put the mussels in the boiling water pot and heat until the shells are opened. Then take them out and put them in the sauce pot.
Step6:Pour the sauce evenly on the scallops. Speed up the taste. Cook for about 2 minutes.
Step7:Put the cooked mussels into a large bowl. Pour the sauce evenly on the mussels.
Step8:Decorate with coriander leaves. The heat of green mussel can make coriander send out its unique fragrance.
Step9:Food suggestion - best with white rice. Thai Red Curry tastes slightly sour and spicy. Sour, appetizer, spicy, dinner. New Zealand green mussels with q-bombs complement each other better.
Cooking tips:In fact, the imported mussels are only washed, sorted and packed with oxygen. Therefore, the mussels we bought are still alive. We need to blanch it to the opening, and remove the influence of seaweed and other things on the taste. There are skills in making delicious dishes.
