Red Curry Mussels

Name: Red Curry Mussels
Ingredients: 1 lb mussels, scrubbed and de-bearded; 1 tablespoon vegetable oil; 1 tablespoon red curry paste; 1 garlic clove, thinly sliced; 1 shallot, thinly sliced; 1 tablespoon ginger, minced; 1 (14 ounce) can coconut milk; 1 cup chicken broth; 1 stalk lemongrass, sliced in half lengthwise; 1 tablespoon fish sauce; 1 teaspoon lime zest; 1 tablespoon light brown sugar; 1 tablespoon fresh lime juice; 1/4 cup Thai basil, roughly torn

14 ingredients

4 steps

Ingredients

1 lb mussels, scrubbed and de-bearded
1 tablespoon vegetable oil
1 tablespoon red curry paste
1 garlic clove, thinly sliced
1 shallot, thinly sliced
1 tablespoon ginger, minced
1 (14 ounce) can coconut milk
1 cup chicken broth
1 stalk lemongrass, sliced in half lengthwise
1 tablespoon fish sauce
1 teaspoon lime zest
1 tablespoon light brown sugar
1 tablespoon fresh lime juice
1/4 cup Thai basil, roughly torn

Directions

1

Heat oil in a large saucepan over medium heat until shimmering. Add curry paste, garlic, shallot, and ginger and cook until fragrant, stirring constantly (about 1 minute).
2

Whisk in coconut milk, chicken broth, lemongrass, fish sauce, lime zest, and sugar. Simmer until slightly thickened, about 10 minutes.
3

Increase heat to medium high and bring broth to a boil. Add mussels, cover, and cook until mussels have opened, about 3 minutes. Uncover, remove from heat, and discard any unopened mussels.
4

Stir in lime juice and basil. Place mussels into two shallow bowls. Spoon curry sauce over mussels and garnish with fresh cilantro and lime wedges.