Mussels With Thai Red Curry Recipe - Cooking Index
Be sure to accompany this with plenty of crusty bread to soak up the rich broth.
Type: Fish, Shellfish1/4 cup | 49g / 1.7oz | Butter - (1/2 stick) |
5 | Plum tomatoes - seeded, chopped | |
2 tablespoons | 30ml | Minced garlic |
1 tablespoon | 15ml | Chopped peeled fresh ginger |
2 | Unsweetened coconut milk - (14 oz ea) | |
1 tablespoon | 15ml | Thai red curry paste - or more to taste |
1/4 cup | 4g / 0.1oz | Chopped fresh cilantro - plus |
3 tablespoons | 45ml | Chopped fresh cilantro |
1 teaspoon | 5ml | Salt |
3 lbs | 1362g / 48oz | Mussels - scrubbed, debearded |
Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; saute 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. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.
This recipe yields 6 servings as a first course.
Source:
Bon Appetit, October 1997
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