Years ago when I lived in Paris, we had 2 beloved Sunday liturgies. One was to visit Porte de Choissy, the "Chinatown" of Paris, to take a consistent soup and then slowly drink up some liter Tsing Tao on the banks of the Seine, taking the first sun of spring and seeing people dancing tango.
The other was to approach the nearest Leon de Bruxelles. This restaurant, actually Belgian chain, serving generous portions of a tiny mussel pot, accompanied by beer and "a volonte frittes." This combination of chips and a dish of mussels is for me one of the heights of gastronomy. I love it!
in Thailand are some lovers of seafood. They have green mussels and tiger, quite tasty, often sold in street stalls and seafood restaurants.
Today, with a bright sun that warmed and Madrid, I decided it was a good time to cook. The recipe I present a brief stir-fry, which combines the 4 basic flavors of Thai cuisine. It is important to balance the saltiness (mussel itself and fish sauce), sweet (sugar), the spicy (hot peppers) and sour (lime and lemon grass).
addition I added a touch with a splash of Thai beer Shinga, "lion," one of the richest in Asia. Of course, eating them with chips is a sacrilege that few Thais would understand ... but are so rich ...
Hope you like it. Ingredients
;
1 / 2 kilo of very fresh mussels, scrubbed and chopped 2 garlic
1 chile chopped bird eye
1 / 2 shallot into very thin julienne
1 stalk lemon grass, white part only, finely chopped
enough
1 tablespoon black pepper
oyster sauce 1 / 2 tablespoon fish sauce
1 / 4 teaspoon brown sugar
A stream of beer or other lager Shinga
lime juice to taste chopped fresh cilantro
fresh basil Preparation;
in a pan with a little oil fry the garlic, chile, shallot and lemon grass, a couple of minutes until they begin to brown.
Add the seasoning, black pepper, oyster sauce, brown sugar and beer. Mix.
As it begins to boil put the mussels, stir and cover. Let boil for 3 minutes, so that they cook briefly, but are fat and juicy.
Open the pan, sprinkle with the lime juice and sprinkle the cilantro and basil. Mix well and remove from heat.
to eat with fried potatoes and a beer.
The other was to approach the nearest Leon de Bruxelles. This restaurant, actually Belgian chain, serving generous portions of a tiny mussel pot, accompanied by beer and "a volonte frittes." This combination of chips and a dish of mussels is for me one of the heights of gastronomy. I love it!
in Thailand are some lovers of seafood. They have green mussels and tiger, quite tasty, often sold in street stalls and seafood restaurants.
Today, with a bright sun that warmed and Madrid, I decided it was a good time to cook. The recipe I present a brief stir-fry, which combines the 4 basic flavors of Thai cuisine. It is important to balance the saltiness (mussel itself and fish sauce), sweet (sugar), the spicy (hot peppers) and sour (lime and lemon grass).
addition I added a touch with a splash of Thai beer Shinga, "lion," one of the richest in Asia. Of course, eating them with chips is a sacrilege that few Thais would understand ... but are so rich ...
Hope you like it. Ingredients
;
1 / 2 kilo of very fresh mussels, scrubbed and chopped 2 garlic
1 chile chopped bird eye
1 / 2 shallot into very thin julienne
1 stalk lemon grass, white part only, finely chopped
enough
1 tablespoon black pepper
oyster sauce 1 / 2 tablespoon fish sauce
1 / 4 teaspoon brown sugar
A stream of beer or other lager Shinga
lime juice to taste chopped fresh cilantro
fresh basil Preparation;
in a pan with a little oil fry the garlic, chile, shallot and lemon grass, a couple of minutes until they begin to brown.
Add the seasoning, black pepper, oyster sauce, brown sugar and beer. Mix.
As it begins to boil put the mussels, stir and cover. Let boil for 3 minutes, so that they cook briefly, but are fat and juicy.
Open the pan, sprinkle with the lime juice and sprinkle the cilantro and basil. Mix well and remove from heat.
to eat with fried potatoes and a beer.
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