Thai Mussels

Thai Mussels

We really like mussels and Thai flavors, so this seemed like a great combination.  Mussels are relatively inexpensive, and really quick to cook.  This makes a great dish during the week.  The broth can be served by itself, and makes a really good soup.  With no sides, the two of us can finish this (although we are both very, very full).  This should be enough to serve 3-4 people.

Ingredients

2 lbs mussels
2 cups coconut milk
1 tablespoon ginger, finely chopped
2 stalks lemongrass, lower 1/3 portion, crushed and finely chopped
5 fresh kaffir lime leaves
5 tablespoons fish sauce
2 tablespoons sugar
2 limes, juiced
1 teaspoon chili garlic sauce
¼ cup cilantro, rough chopped
2 jalapeno peppers, thinly sliced

Directions

Coconut soup:
Combine half the coconut milk, ginger, lemongrass and lime leaves in a saucepan and bring to a boil.  Add remaining ingredients, simmer for 4-5 minutes, reduce heat.
Mussels:
Steam mussels for 3-4 minutes, or until all shells have opened.
Combine cooked mussels (still in shells) and coconut soup in a large bowl and serve.

Cost:
2 lbs mussels: $6.99
2 cups coconut milk: $2.29
2 stalks lemongrass: $1.50
5 fresh kaffir lime leaves: $1.98
2 lime: $0.40
¼ cup cilantro, rough chopped: $0.35
2 jalapeno peppers, thinly sliced: $0.10
On hand (ginger, fish sauce, sugar, chili garlic sauce): $1.50
Total: $15.11

Per Serving: $5.04

Changes:

We’ve had trouble finding the kaffir lime leaves at times, and have left them out with still good results.  The pepper type or quantity can be changed depending on how much heat you prefer.

Pad Thai

Pad Thai

Pad Thai usually makes it into our menu a couple times a month.  It isn’t anything we grew up eating, but we have really come to enjoy the Thai flavors.  This is a pretty quick meal to make.  With two people working together, we can get everything ready to eat within 40 minutes.

Ingredients:

½ lb dry rice noodles
14 oz extra firm tofu, cubed
½ lb cleaned, peeled shrimp, cut in half lengthwise
7 fl oz coconut milk
3 large garlic cloves, minced
2 tablespoons canola oil
1 lime juiced
1 lime cut into wedges
1/3 lb snap peas
1 red bell pepper, thinly sliced
¼ cup peanuts, chopped
2 eggs
5 green onions, cut into 2 inch pieces

Sauce:
¼ cup fish sauce

¼ cup rice vinegar
¼ cup water
2 tablespoons brown sugar
3 teaspoons paprika
3 teaspoons chili garlic sauce
1 stalk lemongrass

Directions:

Wisk all ingredients together to make sauce
Soak noodles per package instructions.
Place the oil in a wok and turn on medium high heat. 
Soak the tofu in coconut milk and half the lime juice for 10-15 minutes.
Put tofu and garlic in wok, cook for 10 minutes or until most all liquid has cooked off. Add noodles and shrimp. Add eggs, scramble and mix with noodles. Add sauce and mix together.  Turn off heat, mix in green onions, snap peas peanuts and remaining lime juice.  Serve and garnish with bell peppers and lime wedges.

Cost:

½ lb dry rice noodles - $2.50
14 oz extra firm tofu, cubed - $2.89
½ lb cleaned, peeled shrimp, cut in half lengthwise - $7.27
7 fl oz coconut milk - $1.15
3 large garlic cloves, minced - $0.50
2 limes - $0.40
1/3 lb snap peas - $1.25
1 red bell pepper, thinly sliced - $2.49
5 green onions, cut into 2 inch pieces - $0.69
1 stalk lemongrass $0.50
On hand – approx $3.00
canola oil, peanuts, chopped, eggs, fish sauce, rice vinegar, brown sugar, paprika, chili garlic sauce
Total: $22.64
Per Serving: $3.77

Changes:

We’ve experimented with this recipe a few times, and this has been the best result.  Although, we were hoping the lemongrass would have come through a little more.
  
Leftovers:

We think this reheats really well, and the flavors become more pronounced overnight.  This usually makes enough for 3-4 lunches.