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Mussels With Thai Red Curry

Be sure to accompany this with plenty of crusty bread to soak up the rich broth.

Type: Fish, Shellfish
Serves: 6 people

Recipe Ingredients

1/4 cup 49g / 1.7ozButter - (1/2 stick)
5   Plum tomatoes - seeded, chopped
2 tablespoons 30mlMinced garlic
1 tablespoon 15mlChopped peeled fresh ginger
2   Unsweetened coconut milk - (14 oz ea)
1 tablespoon 15mlThai red curry paste - or more to taste
1/4 cup 4g / 0.1ozChopped fresh cilantro - plus
3 tablespoons 45mlChopped fresh cilantro
1 teaspoon 5mlSalt
3 lbs 1362g / 48ozMussels - scrubbed, debearded

Recipe Instructions

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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