Mussels with a Thai red curry sauce. Rich, spicy and even a little sweet with fresh Thai basil and cilantro. Best served with a side of rice or crusty bread.
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 2people
Ingredients
2poundsof mussels
2tbspoil
3shallots, minced
2clovesgarlic, minced
1-2thai pepper, minced (optional)
2tbspred curry paste
1can coconut milk
2tbspbrown sugar
2tbspfish sauce
1lime, juiced
1/4cupfresh cilantro, chopped
1/4cupfresh thai basil, chopped
Instructions
Clean the mussels by running them under cold water. Remove the beards and check to see if there are any mussels that need to be discarded. To check for dead mussels look for any that are open. Squeeze the open mussel shut and then release. If the mussel is still alive, it should close up again. If you do this a couple times and there is no response from the mussel and it remains open, throw it away.
In a large saucepan, heat the oil at a medium high temperature. Add the shallots and cook until soft. Add the garlic and Thai chili peppers and cook for 2 minutes.
Stir in the red curry paste, coconut milk, brown sugar, fish sauce and lime juice. Bring the sauce to where it is just starting to boil.
Right when the sauce is beginning to boil, stir in the mussels. Cover the saucepan and let the mussels steam for a few minutes. Stir the mussels in the sauce ensuring they are well coated in the curry.
Sprinkle the cilantro and basil and stir in the sauce. Cook for another couple minutes.