mussels with red curry garlic broth & basil toast
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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yield
4 -6
prep time
15 Min
cook time
15 Min
method
Roast
Ingredients For mussels with red curry garlic broth & basil toast
- BASIL TOAST
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8 slicebaguette
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1 clovegarlic
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1/2 cfresh basil
- MUSSELS
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2 lbmussels, cleaned and debearded
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2 cdry white wine
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4 Tbspbutter
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1 clovegarlic, pressed through a garlic press
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1/2 tspred curry paste
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1/2 cchicken broth or 6 oz can v-8 spicy hot tomato juice
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kosher salt, optional
How To Make mussels with red curry garlic broth & basil toast
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1Preheat the oven to 350° F.
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2Cut 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.
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3Increase the heat in the oven to 500° F.
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4Spread 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.
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5Meanwhile, 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.
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6Transfer mussels to serving bowls and pour sauce over; serve with basil toasts.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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