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Thai-style Mussels

Thai-style Mussels

We might be a landlocked country, but we Luxembourgers love mussels just as much as our Belgian neighbours do. The classic Moulen à la crème mat Fritten (Mussels in a cream sauce with chips) is an absolute must during mussel season: the mussels are steamed in a white wine broth and finished off with a generous glug of cream. I’m putting forward a more exotic way to prepare mussels, in a fragrant Thai broth with a dash of coconut cream.

This recipe is from my third book Home Sweet Home – My Luxembourg

January 8, 2019
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