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!
prep time
15 Min
cook time
15 Min
method
Roast
yield
4-6 serving(s)
Ingredients
- BASIL TOAST
- 8 slices baguette
- 1 clove garlic
- 1/2 cup fresh basil
- MUSSELS
- 2 pounds mussels, cleaned and debearded
- 2 cups dry white wine
- 4 tablespoons butter
- 1 clove garlic, pressed through a garlic press
- 1/2 teaspoon red curry paste
- 1/2 cup chicken broth or 6 oz can v-8 spicy hot tomato juice
- - kosher salt, optional
How To Make mussels with red curry garlic broth & basil toast
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Step 1Preheat the oven to 350° F.
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Step 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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Step 3Increase the heat in the oven to 500° F.
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Step 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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Step 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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Step 6Transfer mussels to serving bowls and pour sauce over; serve with basil toasts.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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