Mussels with Thai red curry
Nethermind, let’s not obsess about the moody BC weather, and mind as well comfort ourselves with yummy indoor food! because it’s not winter, let’s put aside potatoes and cheese, and why not go with seafood! I don’t know you, but seafood to me = beach = summer, (OK, it’s all in my head, but it makes me feel better already)… and to break from the routine (at least the french one), let’s add some spice! That’s helping with warming up the inside! There we go: Mussels with Thai red curry! AAAHhhhh, I feel warmer already!
- 1/4 cup stick butter or vegetable oil
- 3 shallots sliced
- 1 can of diced tomatoes
- 2 tablespoons minced garlic
- 1 tablespoon chopped peeled fresh ginger
- 1 14-ounce cans unsweetened coconut milk
- 1 tablespoon (or more to taste) Thai red curry paste
- 1/4 cup plus 3 tablespoons chopped fresh cilantro
- 1 teaspoon salt
- 6 pounds mussels, scrubbed, de-bearded
The above list serves 6 as a main course. If it’s a first course, maybe 3-4 pounds will be enough.
Melt butter in heavy large pot over medium-high heat. Add shallots, garlic and ginger; sauté until garlic is tender, about 2 minutes. Add the can of tomatoes and coconut milk, curry paste and salt. Simmer 10 minutes to blend flavors and thicken the broth.
Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mussels to a covered dish. Then reduce the broth again about 5-10 min until it thickens. Add cilantro. Serve mussels in serving bowl and pour some broth on top. Serve with fries or plain rice.
Good to have on hand: bread for soaking in the delicious broth!!!
View, print or e-mail this recipe via my Recipage: http://www.recipage.com/recipes/6025475.html