Thai Red Curry Mussels

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Thai

Rated: 5 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Picture of Thai Red Curry Mussels Recipe

Photo: Thai Red Curry Mussels

Cook Time:
10 min
Level:
Intermediate
Yield:
4 appetizer servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 10 min
Total:: 30 min

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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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Comments & Reviews

recipe Thai Red Curry Mussels
John Winchester, MA 08-24-2009
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Just what I was looking for!
Rated: 5 stars out of 5

This is a keeper, however, I did tweak it. I could not find lemongrass, so I used the juice of 1/2 small lemon. You could use... the zest instead. I wanted it a bit sweeter so I added 1/4 cup of brown sugar. This made a big difference. It also helps to simmer the sauce for a few minutes to combine the flavors and take the edge off the wine. I was very tempted to freeze the leftover sauce for another recipe!Read more
recipe Thai Red Curry Mussels
Elisabeth Bellevue , WA 08-15-2009
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Dinner party success....with some tasty additions.
Rated: 5 stars out of 5

I made this recipe last night for a group of 7. Here are some additions that you might consider to boost flavor: I heated... the oil, then added about1/4C. diced red onion, 1-2 in. knob of ginger, unpeeled, sliced into discs and bruised, 1/2 whole bulb garlic, unpeeled, 1 serrano chile sliced into thin discs with seeds/ribs. I sauteed this with the lemongrass until fragrant, and onions were translucent, not browned. I then added the curry paste and sauteed for 1-2 min. until fragrant. With the white wine I added about an equal amount of clam juice, then the coco milk, fish sauce and lime juice. I tasted the broth and added about 2T. sugar & 2T. rice wine vinegar, salt & freshly ground black peper, as needed. I also used a mixture of Pac NW mussels and Littleneck clams. With the cilantro and basil I added 4T. chopped mint leaves. Remove the shellfish from the dutch oven to serving bowls as they open to prevent overcooking. Discard the ginger and garlic bulb with the lemongrass. Pour hot broth over shellfish. Serve with fresh lime wedges for squeezing table-side. I made brown rice to eat with left over broth, a jicama slaw and Tyler Florence's Chile Mint Cucumber Salad recipe to provide a cool & refreshing balance to the dish. Prep everything ahead and park in fridge until ready to cook. So worth the ohhhh's and ahhhh's. This one will go into heavy rotation in our house!Read more
recipe Thai Red Curry Mussels
nancy Santa Clara, CA 02-15-2009
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Easy & Delicious!
Rated: 5 stars out of 5

I followed the recipe exactly and it was soooo good. We had baguette to soak up the sauce and between two people, we... finished up the whole baguette. This recipe is a keeper. I did add the wine first before adding the other ingredients to cook off the alcohol a bit. Read more
recipe Thai Red Curry Mussels
Ebony Fairfield, OH 12-30-2007
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Awesome
Rated: 5 stars out of 5

I cooked this dish for my husband, who was born in Thailand and he said that it was one of the best dishes that he had ever... had.Read more
recipe Thai Red Curry Mussels
CAROLYN Boston, MA 11-08-2007
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Absolutely awesome mussels
Rated: 5 stars out of 5

I saw Bobby making these one morning and knew right away that this recipe was going into the keeper file. I had all the... ingredients here except the mussels so all I had to do was buy them and make dinner. We sat down and literally pigged out on these little puppies. Wow, were they good!! We like spicy food so the red curry paste didn't bother us one iota. We just sat there eating mussels, slurping the sauce and sighing...it was hog heaven. Thank you Bobby!!!!Read more
recipe Thai Red Curry Mussels
Anonymous 10-06-2007
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Loved It!
Rated: 5 stars out of 5

Just like at the restaurants. I substituted shrimp for the mussels and the white wine was a little too overpowering so I had... to add 1/2 a can more of coconut milk to get the desired flavor. If I do it again, I would cut the wine in half. You can always add more later.Read more