Red Curry Mussels with Kimchi Puree from 'The Kimchi Cookbook

Name: Red Curry Mussels with Kimchi Puree from 'The Kimchi Cookbook
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 794 grams coconut milk; 4 larges garlic cloves, minced; 59 milliliters finely chopped green onions (about 2 green onions) as garnish; 59 milliliters fresh lime juice, plus more to taste (about 3 limes); 2 kilograms mussels, rinsed and scrubbed; 237 milliliters finely chopped napa cabbage kimchi, plus additional for garnish; 2 Tbsps red curry paste; 59 milliliters unsalted butter; 59 milliliters water

Red Curry Mussels with Kimchi Puree from 'The Kimchi Cookbook might be just the hor d'oeuvre you are searching for. One serving contains 777 calories, 33g of protein, and 65g of fat. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and pescatarian diet. A mixture of butter, lime juice, green onions as garnish, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes. This recipe is typical of Korean cuisine.

Instructions

In a 5-quart Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add the ginger and garlic and cook for about 1 minute.

Ingredients you will need

Garlic

Ginger

Add the curry paste and kimchi and cook, stirring, for another minute. Stir in the coconut milk and water and bring the mixture to a simmer.

Ingredients you will need

Coconut Milk

Curry Paste

Kimchi

Water

Add the mussels and cover, reduce the heat to low and cook for 5 to 7 minutes, until the mussels open.

Ingredients you will need

Mussels

Remove the pot from the heat, stir in the lime juice. Top with the green onions and additional kimchi and serve in deep bowls.

Ingredients you will need

Green Onions

Lime Juice

Kimchi

Equipment you will use

Bowl

Pot

Equipment

Dutch Oven

Bowl

Pot

Ingredients

Servings:

794grams

coconut milk 4larges

garlic cloves, minced 59milliliters

finely chopped green onions (about 2 green onions) as garnish 59milliliters

fresh lime juice, plus more to taste (about 3 limes)2kilograms

mussels, rinsed and scrubbed 237milliliters

finely chopped napa cabbage kimchi, plus additional for garnish 2Tbsps

red curry paste 59milliliters

unsalted butter 59milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.