Recipe courtesy of Bobby Flay
Episode: Thai
Save Recipe Print
Thai Red Curry Mussels
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 appetizer servings
Level:
Intermediate
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 appetizer servings
Level:
Intermediate

Ingredients

Directions

Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

More from:

Spicy Foods

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Chile de Arbol Salsa (Red Salsa)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Indian Curried Chili and Oven Fries

Recipe courtesy of Rachael Ray

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil

Recipe courtesy of Bobby Flay

Red Curry with Mussels

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Thai Red Curry

Recipe courtesy of James Cunningham

Pei Mussels with Thai Curry Sauce

Recipe courtesy of Julian Alonzo

Browse Reviews By Keyword