Ingredients
- 3 tablespoons Thai Ginger Marinade
- 1 tablespoon red curry paste
- 2 tablespoons dark brown sugar
- 1 (13.5 ounce) can coconut milk (shake before using)
- 1/2 cup white wine
- 2 tablespoons chopped garlic
- 3 tablespoons butter
- 1 pound fresh or frozen mussels*, rinsed, de-bearded and drained
Directions
In a medium saucepan over medium-high heat heat, whisk together the marinade, curry paste, brown sugar, coconut milk, white wine, and 1 tablespoon of the garlic. Bring to a boil, lower the heat, and simmer until sauce thickens and is reduced by half, about 20 minutes. Remove from heat and set aside, keeping warm.
Heat the butter in a large saute pan over medium-high heat. Add mussels and the remaining 1 tablespoon garlic and stir well to coat the mussels. Add the reserved sauce to mussels, cover and let simmer until mussels start to open, about 3 to 5 minutes. Transfer to a shallow bowl, discarding any unopened mussels.
*If mussels are not available substitute with 12 ounce bag of raw large count shrimp
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By acbower_1616784
Cincinnati, OH
on June 09, 2009
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Very easy to make the curry sauce - I used 4 TBSP of a bottled Thai Red Curry sauce from Trader Joe's in place of the Thai ginger marinade and red curry paste and used light coconut milk (because it was all they had at the store.
Regarding the mussels - use ONLY fresh, NOT frozen. If they're frozen, they're no longer alive, and you need LIVE mussels to make this work! Many times, the person at the fish counter will select mussels for you - make sure he knows that you only want mussels that are tightly closed with no broken shells. Try and buy them just before you intend to use them. If you leave them in a sealed plastic bag for a long time after coming home from he store, they won't be able to breathe and will be dead by the time you're ready to use them! To make sure all of the sand and gunk are out of the mussels, let them sit in a bowl of cool water for about 20 minutes (while you're preparing the sauce. Then, make sure you go through the mussels to see if any are open already - this means they aren't alive and you'll want to toss them out. De-beard them before you put them in the pan too.
If you like mussels and Thai curry, you will absolutely love this recipe. The sauce is heavenly, so I recommend having slices of crusty French baguette on hand to soak up your bowl.
Thank you, Sandra!!
By cuddler545_6147737
East Longmeadow, MA
on September 29, 2006
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The greyish coconut curry sauce was very unapetizing.
By karate_5539943
Jackson Hole, WY
on May 25, 2006
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We opposed serving it ever again
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