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.
Add lemongrass and cook 1 to 2 more minutes.
Pour in coconut milk, then stir in curry paste, fish sauce, and sugar. Increase heat to high and bring to a boil.
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.
Garnish with slivered basil and serve with 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.
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.
La Crema Russian River Chardonnay
On the nose are citrus tones, with green apple, pineapple and floral aromas accentuated by caramel and hazelnut traces. The bright fruit and crisp acidity typical of the Russian River appellation are apparent in the mouth, with lemon-lime components and concentrated pear notes, offset by a lingering apple and spice finish.