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Steamed Mussels In Thai Curry Sauce

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Ingredients

  • 3 1/2 cups unsweetened coconut milk (two 13 1/2-oz cans) see * Note 1
  • 1 teaspoon Thai red curry paste see * Note 2
  • 1 cup chicken stock (or canned low-salt chicken broth)
  • 1/2 cup fresh basil leaves (packed)
  • 2 stalks lemongrass stalks trimmed, and coarsely chopped - (abt 1/3 cup) see * Note 2 (or 1 tbspn grated lemon peel)
  • 1/4 cup fresh lime juice
  • 2 tablespoons fish sauce (nam pla) see * Note 2
  • 3 kaffir lime leaves (or 3 tbspns fresh lime juice plus 1 1/2 tspns grated lime peel)
  • 2 tablespoons peanut oil
  • 3 pounds mussels scrubbed, debearded
  • 4 plum tomatoes diced - (abt 1 cup)
  • 1/2 cup chopped fresh cilantro

Details

Servings 6

Preparation

Step 1

* Note 1: Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets.

* Note 2: Available at Asian markets and in the Asian foods section of some supermarkets.

Bring coconut milk to boil in heavy large saucepan. Reduce heat to medium; add curry paste and whisk until dissolved. Add next 6 ingredients. Simmer uncovered 10 minutes. Strain into bowl.

Heat peanut oil in large deep skillet over high heat. Add mussels. Sauté 2 minutes. Add strained curry sauce. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). Transfer to large serving bowl. Sprinkle with tomatoes and cilantro and serve.

This recipe yields 6 to 8 first-course servings.

Rich coconut flavor and just the right amount of heat make this starter special. A trip to an Asian market will likely yield most of the ingredients you need.

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