Red Curry Mussels

By joanmarie

You can also make this dish with littleneck or cherrystone clams instead of mussels.

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

Adapted from BONAPETIT.COM

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.