Red Thai Curry Mussels

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Thai Red Curry Paste is a pantry staple of mine. This recipe is easily adaptable with vegetables or your favorite proteins. It works well with chicken, fish, or even beef. With a hint of lime juice at the end, you have an easy weeknight meal that is spicy and fresh. Recipe adapted from Bon Appetit.

  • One 13.5-oz. can coconut milk

  • One cup of crushed tomatoes

  • 1 cup dry white wine

  • 2 tbsp Thai red curry paste

  • 1 tsp sugar

  • 1/2 medium red onion, thinly sliced

  • Juice of 1/2 small lime

  • 1 tbsp minced garlic

  • 1 carrot, peeled, julienned

  • Red pepper flakes to taste

  • Kosher salt to taste

  • Ground black pepper to taste

  • 2 pounds mussels, scrubbed, debearded

  • 4 tablespoons chopped fresh cilantro divided

Preparation

  1. Bring coconut milk, tomatoes, wine, curry paste, and 2 Tbsp. cilantro to a boil in a Dutch oven or other large pot, stirring to incorporate curry paste and teaspoon sugar. Reduce heat and add onion, carrot and garlic. Season with salt and pepper.

  2. Bring liquid to a simmer, cover pot, and cook until vegetables are crisp-tender, about 4 minutes. Using a slotted spoon, transfer vegetables to a medium bowl and set aside.

  3. Return liquid in pot to a simmer. Add mussels to pot, cover, and cook, shaking pot occasionally, until shells open (discard any mussels that do not open), about 4 minutes.

  4. Divide mussels and cooking liquid among bowls, top with reserved vegetables, and remaining 2 Tbsp.cilantro , juice of lime, and red pepper flakes to taste.

  5. Serve with toasted bread or rice.


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