RED CURRY MUSSELS

By jarren

Ingredients

• 1 , 13.5 oz can coconut milk
• 1 cup canned crushed tomatoes
• 1/2 cup dry white wine
• 1 tbsp Thai red curry paste
• 4 tbsp 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, freshly ground pepper
• 2 lb mussels, scrubbed, de-bearded
• 2 tbsp chopped fresh flat-leaf parsley
• Toasted country-style bread, for serving

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. Serve with bread alongside.