Menu Enter a recipe name, ingredient, keyword...

Thai - Red Curry Mussels

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 13.5-oz. can coconut milk
  • 1 cup canned crushed tomatoes
  • 1/2 cup dry white wine
  • 1 tablespoon Thai red curry paste
  • 4 tablespoons chopped fresh basil, divided
  • 1/2 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)

Details

Preparation

Step 1

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.

‚Äč

You'll also love

Review this recipe

MUSSELS IN WHITE WINE Quick Mussels Fra Diavolo