Mussels with Red Curry Garlic Broth & Basil Toast

Lucy Selvaggio-Diaz

By
@threeovens

This recipe comes to us from Thailand. If you prefer to not eat spicy foods, use the chicken broth (or even vegetable broth or regular V-8 juice). If you like it spicy get the V-8 Spicy Hot. It isn't really that hot, but it is good!


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Serves:

4-6

Prep:

15 Min

Cook:

15 Min

Method:

Roast

Ingredients

BASIL TOAST

8 slice
baguette
1 clove
garlic
1/2 c
fresh basil

MUSSELS

2 lb
mussels, cleaned and debearded
2 c
dry white wine
4 Tbsp
butter
1 clove
garlic, pressed through a garlic press
1/2 tsp
red curry paste
1/2 c
chicken broth or 6 oz can v-8 spicy hot tomato juice
kosher salt, optional

Directions Step-By-Step

1
Preheat the oven to 350° F.
2
Cut the baguette, on the bias, into 1/2 inch thin ovals. Spread on a baking sheet and toast until crisp and golden, about 5 minutes. Cut the garlic in half and rub one side of each toast; then rub with a handful of basil leaves until the toast is green and fragrant.
3
Increase the heat in the oven to 500° F.
4
Spread mussels out on a rimmed baking sheet and pour the wine over them; roast until they open, about 10 minutes. Discard any that do not open.
5
Meanwhile, in a skillet, melt butter and add the pressed garlic; cook for one minute, stirring to prevent browning. Pour chicken broth or tomato juice into the the skillet and stir in the curry paste; season with salt to taste, if needed.
6
Transfer mussels to serving bowls and pour sauce over; serve with basil toasts.

About this Recipe

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