mussels with thai red curry
(1 rating)
This recipe was in the Bon Appetit RSVP section in the October 1997 magazine. It's from The Santa Fe Cafe, Seattle, WA.
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For mussels with thai red curry
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1/4 cbutter (1/2 stick)
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5plum tomatoes, seeded, chopped
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2 Tbspminced garlic
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1 Tbspchopped peeled fresh ginger
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2 14/-oz canunsweetened coconut milk
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1 Tbspthai red curry paste, or more to taste
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1/4 cchopped fresh cilantro
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3 Tbspchopped fresh cilantro
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1 tspsalt
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3 lbmussels, scrubbed, debearded
How To Make mussels with thai red curry
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1Melt 1/4 cup butter in heavy large pot over medium-high heat.
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2Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors.
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3Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
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4Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.
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5This recipe yields 6 servings as a first course. Comments: Be sure to accompany this with plenty of crusty bread to soak up the rich broth.
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