For everyone out there that loves the flavors and spiciness of Thai cooking this Spicy Thai Mussel Poke recipe is for you. You can control the amount of spiciness according to how many sliced Thai chili peppers you use.
Makes 4 servings
1 pound cooked Seatech mussel meat
1/4 cup coconut milk
1 tbsp. fish sauce
1 garlic clove smashed
1 tsp grated ginger
3 fresh Thai chili peppers, if you like really spicy food
1 cucumber, diced
1 container cherry tomatoes
1/2 bunch cilantro, stems removed chopped
Heat a saute pan with the olive oil on medium high heat. When the oil is hott add the garlic and ginger and stir for one minute. Remove from heat and let cool.
Place the garlic, ginger, coconut milk, juice from the lime, fish sauce and chili peppers (if you do not like food that is too spicy remove the seeds or skip adding the peppers) into a mixing bowl and stir together. Add the cucumbers, tomatoes, cilantro and mussel meat and gently blend ingredients together.
You poke is now ready to server or you can refrigerate it for up to one day.