Photo: Thai Red Curry Mussels Recipe
Ingredients
- 2 tablespoons peanut oil
- 1 stalk lemongrass, crushed
- 3 tablespoons Thai red curry paste
- 1/2 cup white wine
- 1 can unsweetened coconut milk
- 2 tablespoons fish sauce (nam pla)
- 2 tablespoons fresh lime juice
- 2 1/2 pounds mussels, debearded and scrubbed
- 2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
- 4 tablespoons chopped Thai basil or Italian basil leaves
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.
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By alexkalb_10294657
Los Angeles, CA
on July 24, 2012
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This recipe was great. I added a tablespoon or two of sriracha and it was a huge hit. People were spooning the sauce right out of the skillet.
By jovanna_2562938
Long Island, NY
on April 10, 2012
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Have made this many times. Love this b/c it is so fast and so easy to put together. I was hoping this dish was not overly strong in coconut flavor, and it isn't at all. It just cools down the spicy red curry. I totally eliminate the fish sauce b/c I don't like it and it is fine w/o it to my tastebuds. I think this lends itself well to other seafood and ingredients. I now add garlic, ginger, sometimes lemongrass, kaffir lime leaves, finely chopped shallots, etc... There is plenty of sauce for adding more seafood. Glad to be able to use up the bounty of Thai basil from the garden. The color of the base sauce is also very pretty.
By mswindycty
on March 23, 2012
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Simple and delish! It is pretty spicy, but I wouldn't cut it down one jot for myself. I used sambal olek for the Thai chili paste, and everything else just as written. Do not leave out the fish sauce; it has a unique flavor. There was quite a bit of leftover sauce, so I put it over pan-fried tilapia over rice, with some thin green beans. Plan to make this again in the summer, when I have Thai basil growing.
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