Thai Curry Mussels for the Big Green Egg from Richard in FL

Richard Howe from Melbourne, FL bought his first kamado grill in SE Asia in the 60s and he presently owns 4 Big Green Eggs.   His current database of original Big Green Egg recipes EGGceeds 100!  Many of Richard’s recipes can be found in the Big Green Egg recipes contest section of our site along with our other contestant recipes.    The recipe with the most Facebook “likes” not only wins the official Big Green Egg cookbook but also will have their recipe featured by a celebrity chef at Sonoma’s first annual Big Green Egg festival (sponsored by Outdora).

If you are interested in submitting your own original Big Green Egg recipe to the Outdora blog, simply email it, along with any information or pictures you’d like included with the recipe, to biggreeneggrecipes@outdora.com.  Read the complete contest guidelines here.

INGREDIENTS:

3 1/2 Lbs of Black Mussels

2 Lbs of New Zealand Green Lip Mussels

4 Tbs of Minced Garlic

2 Cups of Cooking Wine, Sauterne Sauce:

3 14 Oz Cans of Coconut Milk

2 Cans of Thai Red Curry Paste

1/3 Cup of Fish Sauce

2 Tbs of Indian River Rainbow Pepper

Veggies:

1 Large Red Bell Pepper

1 Lb of Marsh White Mushrooms or Shitake

2 Medium Onions, Sliced long ways.

6 Heads of Baby Bok Choy, Sliced

3 Long Oriental Eggplant, Diced

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1 16 Ozs Pkg of Mung Bean Linguini style

Equipment:

Wok w/cover

PROCEDURE:

Couple tablespoons chopped garlic, peanut oil, sautee, then add mussels and 1 cup wine. Cover boil 3-5 minutes. Add 1/2 premixed and cooked sauce, then the veggies which have previously been sautéed. Precook the noodles for 5-7 minutes and add 1/2 the package.

Cooking Tips

This dish except the cooking of the mussels was done the day before and placed half in baggies. They noodles need to be placed in a container with cold water and mixed to get them unstuck.

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