Red Thai Curry Mussels
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
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.
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.
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.
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.
Serve with toasted bread or rice.