Real Recipes From Real Home Cooks ®

mussels with red curry garlic broth & basil toast

Recipe by
Lucy Selvaggio-Diaz
Brentwood, NY

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!

yield 4 -6
prep time 15 Min
cook time 15 Min
method Roast

Ingredients For mussels with red curry garlic broth & basil toast

  • 8 slice
  • 1 clove
  • 1/2 c
    fresh basil
  • 2 lb
    mussels, cleaned and debearded
  • 2 c
    dry white wine
  • 4 Tbsp
  • 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

How To Make mussels with red curry garlic broth & basil toast

  • 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.

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