Curry Mussels

Name: Curry Mussels
Ingredients: 2 tablespoons peanut oil; 1 stalk lemongrass (tender white part only, crushed with the blade of a knife); 3 tablespoons Thai red curry paste; 1/2 cup white wine; 14 ounces can of unsweetened coconut milk; 2 tablespoons fish sauce; 1 serrano pepper (jalapeno will do fine), cut in half; 1-2 limes, juiced (about two tablespoons); 1 lime, zested (of course, this can be one of the limes you juiced); 2.5 pounds mussels; 2 tablespoons chopped fresh cilantro; 4 tablespoons chopped Thai basil; 2 tablespoons Sriracha (or more depending on how spicy you like it); 1/4 teaspoon liquid smoke (optional, if you don't do it on the grill and want the smokey flavor)

14 ingredients

5 steps

Ingredients

2 tablespoons peanut oil
1 stalk lemongrass (tender white part only, crushed with the blade of a knife)
3 tablespoons Thai red curry paste
1/2 cup white wine
14 ounces can of unsweetened coconut milk
2 tablespoons fish sauce
1 serrano pepper (jalapeno will do fine), cut in half
1-2 limes, juiced (about two tablespoons)
1 lime, zested (of course, this can be one of the limes you juiced)
2.5 pounds mussels
2 tablespoons chopped fresh cilantro
4 tablespoons chopped Thai basil
2 tablespoons Sriracha (or more depending on how spicy you like it)
1/4 teaspoon liquid smoke (optional, if you don't do it on the grill and want the smokey flavor)

Directions

1

Preheat grill to medium high (if using, just put skillet on stove over high heat).
2

Add oil, heat until shimmering.
3

Add lemongrass, curry paste, wine, coconut milk, fish sauce, lime juice, pepper, liquid smoke, and sriracha. Stir to combine.
4

Add mussels and cover. When the mussels are all open, you're done. If any don't open after a few minutes, toss them out.
5

Toss in the basil and cilantro. Taste for seasoning. Serve immediately.