Thai - Red Curry Mussels

Thai - Red Curry Mussels

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    13.5-oz. can coconut milk

  • 1

    cup canned crushed tomatoes

  • ½

    cup dry white wine

  • 1

    tablespoon Thai red curry paste

  • 4

    tablespoons chopped fresh basil, divided

  • ½

    medium red onion, thinly sliced

  • 1

    carrot, peeled, julienned

  • 1

    celery stalk, thinly sliced on a diagonal

  • Kosher salt and freshly ground black pepper

  • 2

    pounds mussels, scrubbed, debearded

  • 2

    tablespoons chopped fresh flat-leaf parsley

  • Toasted country-style bread (for serving)

Directions

Bring coconut milk, tomatoes, wine, curry paste, and 2 Tbsp. basil to a boil in a Dutch oven or other large pot, stirring to incorporate curry paste. Reduce heat and add onion, carrot, and celery; season with salt and pepper. Bring liquid to a simmer, cover pot, and cook until vegetables are crisp-tender, about 4 minutes. Using a slotted spoon, transfer vegetables to a medium bowl and set aside. Return liquid in pot to a simmer. Add mussels to pot, cover, and cook, shaking pot occasionally, until shells open (discard any mussels that do not open), about 4 minutes. Divide mussels and cooking liquid among bowls, top with reserved vegetables, parsley, and remaining 2 Tbsp. basil, and serve with bread alongside.


Nutrition

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