Thai Red Curry Mussels

Posted On August 16th, 2012 Author Lia Rinaldo

Thai Red Curry Mussels
Yield: Serves 6 as a first course, or 2 hungry people as a main course with leftovers.
Be sure to accompany this with plenty of crusty bread to soak up the rich broth.
From Bon Appétit, 1997

1/4 cup butter
5 plum tomatoes, seeded, chopped
2 tablespoons minced garlic
1 tablespoon chopped peeled fresh ginger
2 14-ounce cans unsweetened coconut milk, I use a light version- it's still rich enough
1 tablespoon (or more to taste) Thai red curry paste- yes, you can make your own paste, but in the interest of keeping it simple and quick- store-bought is more than fine
1/4 cup, plus 3 tablespoons chopped fresh cilantro
1 teaspoon salt
4 pounds mussels, scrubbed, debearded

1. Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors.

2. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowls. Garnish with 3 tablespoons chopped cilantro. Dump some crusty bread into that sauce!

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