Simple Gourmet by Andrew Randall Jr

Author:Andrew Randall Jr. [Randall Jr., Andrew]
Language: eng
Format: azw3, mobi, epub
Published: 2015-11-25T16:00:00+00:00

Add mussels, cover, and bring to a boil. Cook, gently shaking pot once or twice, until mussels open, 3-5 minutes (discard any mussels that don't open).

Using a slotted spoon, transfer mussels to a large bowl. Pour mixture in pot through prepared strainer. Season broth with pepper and pour over mussels. Sprinkle with parsley.

Red Curry Scallops with Sautéed Spinach

Ingredients

1/3 cup grapeseed oil

2 fresh Thai red chiles, thinly sliced

2 bunches green onions, white and green parts, thinly sliced,

separated

1-pound large sea scallops

114-ounce can coconut milk

2 tablespoons Thai red curry paste

1 1/2 tablespoons light brown sugar

3 tablespoons fish sauce

2 tablespoons fresh lime juice

1-pound fresh spinach

1 cup fresh cilantro leaves

Steamed jasmine rice, to serve alongside

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