Thai Red Curry Mussels

Name: Thai Red Curry Mussels
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 4 Tbsps chopped Thai basil or Italian basil leaves; 2 Tbsps chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves; 2 Tbsps fish sauce (nam pla); 1 stalk lemongrass, crushed; 2 Tbsps fresh lime juice; 1 kilograms mussels, debearded and scrubbed; 2 Tbsps peanut oil; 3 Tbsps Thai red curry paste; 1 can unsweetened coconut milk; 118 milliliters white wine

You can never have too many Indian recipes, so give Thai Red Curry Mussels a try. For $2.87 per serving, you get a hor d'oeuvre that serves 4. One serving contains 463 calories, 20g of protein, and 35g of fat. 7 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up lime juice, peanut oil, lemongrass, and a few other things to make it today. To use up the unsweetened coconut milk you could follow this main course with the Gluten-Free Vegan Strawberry Cheesecake as a dessert. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet.

Instructions

Heat grill to high.

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Grill

Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering.

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Cooking Oil

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Dutch Oven

Grill

Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking.

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Coconut Milk

Curry Paste

Fish Sauce

Lemon Grass

Lime Juice

Wine

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Whisk

Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil.

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Cilantro

Mussels

Basil

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Pot

Serve from Dutch oven into individual bowls, discarding the lemongrass.

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Lemon Grass

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Dutch Oven

Bowl

Equipment

Ingredients

Servings:

4Tbsps

chopped Thai basil or Italian basil leaves 2Tbsps

chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves 2Tbsps

fish sauce (nam pla)1stalk

lemongrass, crushed 2Tbsps

fresh lime juice 1kilograms

mussels, debearded and scrubbed 2Tbsps

peanut oil 3Tbsps

Thai red curry paste 1can

unsweetened coconut milk 118milliliters

white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired 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. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.