Thai Coconut Mussels

I was so excited how delicious these mussels came out! This may just be  my new favorite mussel recipe. It has hints of spice, tang and sweet flavors.

It comes together very quickly- on the table in under 15 minutes. The broth is delicious, so make sure you have crusty bread available to soak it up. 

INGREDIENTS

• 4 pounds fresh mussels, scrubbed and de-bearded
• 1/4 cup of chicken stock
• 1 can unsweetened coconut milk
• 1 can diced tomatoes
• 2 tbsp Red chili paste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp fish sauce
• 1 tsp white sugar
• 1 Thai green chili, diced
• 1 cup of whole basil
• 1 cup of chopped fresh cilantro
• 1 lime

INSTRUCTIONS

In a large saucepan, combine the chicken stock, coconut milk, red Thai curry paste, fish sauce, sugar and seasonings.

Summer on medium – high heat and bring to a light boil.

Add in the tomatoes, chopped Thai green chili, basil and chopped cilantro.

Simmer for 10 minutes.

Then add the juice from 1 lime and those delicious fresh mussels.

Cover and stir occasionally for 8 minutes.

Discard any mussels that have not opened.

Serve immediately!

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Thai Roasted Brussel Sprouts & Butternut Squash

Perfectly crispy Brussel sprouts & butternut squash tossed with delicious Thai inspired flavors!

Add a little Thai flavour to your holiday table with this delicious veggie side dish recipe! 

This is Brussel sprouts and Butternut squash like you’ve never had before. They are tossed with a spicy, garlicky, Thai dressing then roasted in the oven until perfectly al dente. Guaranteed to brighten up your holiday dinner table!

Serve along side my Roasted Red Chili Turkey thighs!

Ingredients 

• 1 bushel of brussel sprouts
• 4 cloves garlic, chopped
• Butternut squash, cubed 
• 1 teaspoon red pepper flakes
• 1 tablespoon roasted red chili paste 
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar 
• Salt & pepper 
• Cilantro, for garnish 
• Lime wedges for garnish 

Instructions 

Preheat the oven to 400 degrees. 

Line a baking sheet with foil. 

In a large bowl, toss all ingredients together except the cilantro and limes. 

Pour onto the lined baking sheet.

Bake for 30 minutes until the veggies are crispy.

Sprinkle with cilantro and limes wedges