Adapted from a 'Gourmet Magazine' recipe. I wanted something spesh tonight, and have been eye-balling this recipe for a few weeks now. A bit of prep involved, but it was totally worth the effort. Our fave wine dude suggested a Voignier to go with, good choice Aaron!
2 shallots, finely chopped
3 garlic cloves, minced
2 tbsp finely grated peeled fresh ginger
1 tbsp grapeseed oil
½ cup dry white wine
½ cup fresh orange juice (I squeezed some tangelos)
plus I added some grated orange zest
¼ cup fresh lime juice
1 tsp curry powder + some yellow Thai curry paste
1 tsp chopped fresh thyme
1/2 tsp lightly crumbled saffron threads
1 (14-oz) can light coconut milk
7 grape tomatoes, chopped
1 tsp Tabasco, plus some red chilli flakes
A bunch of chopped fresh cilantro
1 lb kiwi mussels (plus about 1 cup of scallops, because I had some)
Cook shallots, garlic, and ginger in oil in a large heavy pot over mod-low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder & paste, thyme, saffron, coconut milk, tomato, and hot stuff, then simmer, uncovered, stirring occasionally, until reduced slightly, about 10 mins.
Add cilantro and mussels and cook, covered, over highish heat until mussels are warmed through, and scallops are cooked. Serve immediately, w/ lime wedges if desired.
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