mussels with thai red curry
(1 rating)
This recipe was in the Bon Appetit RSVP section in the October 1997 magazine. It's from The Santa Fe Cafe, Seattle, WA.
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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For mussels with thai red curry
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1/4 cbutter (1/2 stick)
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5plum tomatoes, seeded, chopped
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2 Tbspminced garlic
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1 Tbspchopped peeled fresh ginger
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2 14/-oz canunsweetened coconut milk
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1 Tbspthai red curry paste, or more to taste
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1/4 cchopped fresh cilantro
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3 Tbspchopped fresh cilantro
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1 tspsalt
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3 lbmussels, scrubbed, debearded
How To Make mussels with thai red curry
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1Melt 1/4 cup butter in heavy large pot over medium-high heat.
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2Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors.
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3Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
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4Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.
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5This recipe yields 6 servings as a first course. Comments: Be sure to accompany this with plenty of crusty bread to soak up the rich broth.
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