We are always looking for something warm in this cold weather. This bisque is very spicy, warm and comforting. You can replace the mussels with prawns or any other fish. Let me know how it comes out if you try it with other fish / seafood!

 

My Thai Mussel Bisque
Print

Ingredients
  1. 1kg fresh mussels
  2. 1 onion
  3. 2 cloves garlic
  4. 1 celery stalk
  5. 1 carrot
  6. ½ red bell pepper
  7. 4 whole tomatoes
  8. 2 small chilly
  9. 3 tea spoons mix of thai spices*
  10. 1 tablespoon curry powder
  11. 1 teaspoon black pepper corns.
  12. ½ cup white wine
  13. 2 cups coconut milk
  14. 1 tablespoon olive oil
  15. *Thai spices include ginger, cumin, kaffir lime, lemongrass, pepper, turmeric.
Instructions
  1. Clean and wash the mussels very well.
  2. Put the tomatoes in a bowl and cover with hot water. This will allow the skin to peel easily.
  3. In the meantime finely chop the onion, garlic, celery, carrot and bell pepper.
  4. Remove the peel from the tomatoes and blend tomatoes with food processor. Add the chilly with the tomatoes and blend well.
  5. Take a deep pan and add the olive oil. Add the onion and stir fry for two minutes. Add the curry powder, pepper and thai spices. Mix well.
  6. Add the garlic, celery, carrot and bell pepper to the pan and stir fry for about 5 minutes or until softened.
  7. Add the mussels to the pan and stir-fry with the vegetables. They will start to open. Add the wine.
  8. When all or almost all the mussels open add the pureed tomatoes and coconut milk. Simmer for 10 minutes to allow the mixtures to combine well together.
  9. Serve with some toasted bread. You can use any healthy option found here.
Rody's Hearty Corner http://www.rodysheartycorner.com/