Red Curry Mussels
Spicy and sweet, just like your dearest Valentine, a recipe for mussels cooked in a fragrant red curry to make you swoon like a lover.
- Average
- Budget Friendly
Ingredients
- 1 pound mussels scrubbed and de-bearded
- 1 Tablespoon vegetable oil
- 1 Tablespoon red curry paste
- 1 garlic clove thinly sliced
- 1 shallot thinly sliced
- 1 Tablespoon ginger minced
- 1 can coconut milk (13.66 oz)
- 1 cup chicken broth
- 1 stalk lemongrass sliced in half lengthwise
- 1 Tablespoon fish sauce
- 1 teaspoon lime zest
- 1 Tablespoon light brown sugar
- 1 Tablespoon fresh lime juice
- ¼ cup Thai basil leaves roughly torn
- cilantro for garnish
- lime wedges for garnish
Preparation
Step 1
Heat oil in a large saucepan over medium heat until shimmering. Add curry paste, garlic, shallot, and ginger and cook until fragrant, stirring constantly (about 1 minute).
Step 2
Whisk in coconut milk, chicken broth, lemongrass, fish sauce, lime zest, and sugar. Simmer until slightly thickened, about 10 minutes.
Step 3
Increase heat to medium high and bring broth to a boil. Add mussels, cover, and cook until mussels have opened, about 3 minutes. Uncover, remove from heat, and discard any unopened mussels.
Step 4
Stir in lime juice and basil. Place mussels into two shallow bowls. Spoon curry sauce over mussels and garnish with fresh cilantro and lime wedges.
Serve with a loaf of crusty country bread.