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Most people balk at the idea of cooking for large crowds of people. With pictures of enormous stockpots boiling around and getting chained into some hot stove and oven for countless hours on end, it is no wonder that many people stay away from the concept of cooking food for large crowds with more tenacity than they prevent being last at the dinner line.
The great news is the fact it doesn’t have to be the frightening suggestion that all these make it out to be. In regards to cooking for a big crowd, the planning phase is the most important. You definitely need to plan your meals when feeding a huge group of people. This goes far beyond the idea of spaghetti or fried chicken as the meals you’re planning. You need to learn how many servings you will need. While clearly you will don’t know how hungry people would be or who will eat just how much when it comes to cooking for a big crowd it is a good idea to always plan for a couple of extra mouths in case some want a little more than you could believe (you might want to double portions for adolescent and college aged guys that will be dining).
You will need to know at least a general number of portions to prepare and adapt your recipe to be able to accommodate those requirements. Some people find it a lot easier if they could double or triple recipes as opposed to scaling them to specific serving sizes. If this works great for you by all means integrate this practice when cooking for audiences. One thing you have to be aware of is you will need to include so as to make the meal you are planning.
Having the proper ingredients and the proper quantities of ingredients is far more important in majority recipes than it’s frequently necessary in smaller recipes since there is not as much leeway when it comes to creating the proper consistency.
Some people get the best route to take in regards to cooking for crowds is to keep everything as close to their regular cooking routine as possible. This would mean that instead of cooking one really huge bowl of lasagna for a triple sized audience, they would rather cook three normal sized pans of lasagna. This achieves two things actually and is something you might want to remember regardless of the extra time spent at the kitchen.
First of all, if something goeswrong only one third of this meal is in shambles rather than the whole dinner. Second, you have a greater chance of locating consistency issues before the baking begins if you’re using measurements and cooking containers which you are familiar with and comfortable using. It is almost always best to detect mistakes and omissions sooner rather than later when it comes to cooking as not many ingredients can be properly added after the fact.
While cooking for crowds may send some to dizzying charms with heart palpitations it helps in the event that you take some deep breaths, sit down, then plan your menu, then plan your meals, create a record of your ingredientsand cook in a way that is comfortable for you. If you’d rather get it all over with in one fell swoop, then by all means do just that. If you’re more comfortable making several dishes of household favorites then that’s likely going to be the most suitable course of action in order to meet your large crowd cooking needs.
Most importantly you should remember when searching for crowds is that you may have just made yourself a pleasant night off afterwards. Cooking for audiences is time consuming and must be approached if well rested (if that’s even possible) for best outcomes. There’s something that is really extremely satisfying about knowing that you have fed a bunch and fed up well.
In case you have only a few campers and are looking for some easy camp cooking, try out the simple and fast technique of tin can cooking. All you’ll need is a fresh tin can – a 1 gallon size can works well. Your source of heat can be a little campfire, or if wood burning is prohibited, a small buddy burner may work well, which can be seen at sporting good stores or online. Place your meal in the tin can and easily heat the contents of your can over a flame. You will have a hot meal ready in seconds. This technique works great for sauces, beans and poultry.
A more time-consuming camp cooking technique which also produces delectable meals is pit cooking. It is also a excellent camp cooking system if you’re using a dutch oven or cast iron cookware. Pit cooking calms your food by heating rocks and coals that are concealed in the ground. As the stones cool away, their emitted heat cooks the meals. To pit cook, first dig a hole that’s roughly three times bigger than your cookware. Line the pit with stones and build a fire in the middle. Once the flame has burned rapidly for about an hourpush the warm coals and stone into the center. Twist your wrapped food or covered skillets on top of the stones and coals and put more on top. After a couple of hours, you will have some tasty camp food to enjoy.
We hope you got benefit from reading it, now let’s go back to green curry mussels recipe. To make green curry mussels you need 11 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Green curry mussels:
- Get 1 kg mussels (scrubbed and debearded)
- Provide 1 onion (diced)
- Get 1 garlic clove (crushed)
- Prepare 1 tbsp ginger (grated)
- Take 2 tbsp vegetable oil
- Prepare 1 tbsp Valcom Green Curry Paste (add more to taste)
- Get 1 tsp sugar
- Use 1 tbsp fish sauce
- Provide 1/2 bunch coriander (chopped)
- Get 1 cup coconut milk
- Take fried shallots (for garnishing)
Steps to make Green curry mussels:
- Heat a medium-sized heavy-based pot and add oil, onion, garlic and ginger. Saute until fragrant.
- Add fish sauce, coconut milk and sugar and bring to boil.
- Add drained mussels and cover pot with lid. Bring pot contents to boil and remove from heat immediately.
- With the lid on, shake the pot occasionally to open the mussels.
- Dish out on a serving plate and garnish with chopped coriander and fried shallots. Serve the dish immediately with steamed rice.
Remove from the heat and add lime juice and as much of the cilantro leaves as you want. Mussels make a good weeknight option since they cook quickly and sit in a flavorful sauce that's great for serving over noodles or rice, or just with a crusty heel of bread. Thai green curry paste and coconut milk are a great match for these briny bivalves. These Thai-inspired mussels are made with creamy coconut milk and spicy green curry. They're simple to pull together and full of exotic flavor!
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