Thai Red Curry Mussels

Name: Thai Red Curry Mussels
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 397 grams can (about coconut milk; 2 Tbsps Thai or Vietnamese fish sauce; 59 milliliters roughly chopped fresh basil leaves, plus slivered leaves; 3 larges garlic cloves, chopped; 1 stalk lemongrass, cut into 3-in. pieces and crushed with a mallet or hammer; 1 Tbsp packed light brown sugar; 2 limes, cut into wedges; 1 kilograms mussels, scrubbed and beards* pulled off; 1 Tbsp peanut oil; 1 shallot, chopped; 2 Tbsps Thai red curry paste

Thai Red Curry Mussels

Thai Red Curry Mussels is a gluten free, dairy free, and pescatarian recipe with 4 servings. This recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 24g of protein, 32g of fat, and a total of 453 calories. Not a lot of people really liked this hor d'oeuvre. Head to the store and pick up brown sugar, mussels, basil leaves, and a few other things to make it today. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert. It is a rather inexpensive recipe for fans of Indian food.

Instructions

Saut shallot and garlic in oil in a large, heavy-bottomed pot over medium heat until very fragrant, 1 to 2 minutes.

Ingredients you will need

Shallot

Garlic

Cooking Oil

Equipment you will use

Pot

Add lemongrass and cook 1 to 2 more minutes.

Ingredients you will need

Lemon Grass

Pour in coconut milk, then stir in curry paste, fish sauce, and sugar. Increase heat to high and bring to a boil.

Ingredients you will need

Coconut Milk

Curry Paste

Fish Sauce

Sugar

Add mussels, stir until well coated, and cover. Cook, stirring occasionally, until mussels open, 5 minutes. Stir in chopped basil and spoon into wide, shallow bowls, discarding any unopened mussels.

Ingredients you will need

Mussels

Basil

Equipment you will use

Bowl

Garnish with slivered basil and serve with lime.

Ingredients you will need

Basil

Lime

*Find curry paste in your market's Asian-foods aisle. A mussel's "beard" is the clump of filaments it uses to attach itself to rocks.

Ingredients you will need

Curry Paste

Mussels

Equipment

Pot

Bowl

Ingredients

Servings:

397grams

can (about coconut milk 2Tbsps

Thai or Vietnamese fish sauce 59milliliters

roughly chopped fresh basil leaves, plus slivered leaves 3larges

garlic cloves, chopped 1stalk

lemongrass, cut into 3-in. pieces and crushed with a mallet or hammer 1Tbsp

packed light brown sugar 2

limes, cut into wedges 1kilograms

mussels, scrubbed and beards* pulled off 1Tbsp

peanut oil 1

shallot, chopped 2Tbsps

Thai red curry paste

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.