Mussels With Thai Red Curry Recipe

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Mussels with Thai Red Curry

Vicki Butts (lazyme)

By
@lazyme5909

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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Serves:

6

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1/4 c
butter (1/2 stick)
5
plum tomatoes, seeded, chopped
2 Tbsp
minced garlic
1 Tbsp
chopped peeled fresh ginger
2 14/-oz can(s)
unsweetened coconut milk
1 Tbsp
thai red curry paste, or more to taste
1/4 c
chopped fresh cilantro
3 Tbsp
chopped fresh cilantro
1 tsp
salt
3 lb
mussels, scrubbed, debearded

Directions Step-By-Step

1
Melt 1/4 cup butter in heavy large pot over medium-high heat.
2
Add 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.
3
Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
4
Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.
5
This 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.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Thai