mussels with thai red curry
This recipe was in the Bon Appetit RSVP section in the October 1997 magazine. It's from The Santa Fe Cafe, Seattle, WA.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1/4 cup butter (1/2 stick)
- 5 - plum tomatoes, seeded, chopped
- 2 tablespoons minced garlic
- 1 tablespoon chopped peeled fresh ginger
- 2 14/-oz cans unsweetened coconut milk
- 1 tablespoon thai red curry paste, or more to taste
- 1/4 cup chopped fresh cilantro
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon salt
- 3 pounds mussels, scrubbed, debearded
How To Make mussels with thai red curry
-
Step 1Melt 1/4 cup butter in heavy large pot over medium-high heat.
-
Step 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.
-
Step 3Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
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Step 4Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.
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Step 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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