I love Thai curries, especially when mussels are slowly cooked in them and I have tons of crusty bread to use as a sauce vehicle. To satisfy one of these cravings a few weeks ago, I found a simple recipe on Epicurious and went with it. Mussels are cheap, seem fancy, and are ridiculously easy to cook, so it's a triple bonus!
Mussels in Red Curry Sauce
adapted from Epicurious
1/8 cup butter
4 plum tomatoes, seeded and chopped
3 garlic cloves, minced
1 tbsp ginger, peeled and minced
1 14-oz can unsweetened coconut milk
1 tbsp Thai red curry paste
1/8 cup fresh chopped cilantro
salt and freshly ground pepper to taste
2 lbs mussels, scrubbed and debearded (for more details on buying and preparing mussels, read this)
1 red bell pepper, diced
Melt butter in a large heavy pot. Add tomatoes, garlic and ginger and sauté for about 2 minutes, until garlic is tender. Add coconut milk, curry paste, cilantro, and salt to taste. Simmer about 4 minutes. Add the mussels and red bell pepper; cover and simmer until mussels open, about 5 minutes. Discard any unopened mussels.
Serve hot with crusty bread for dipping.
Great idea! We have had mussels and curry but not together. We will definitely have to give it a try soon.
ReplyDeleteGreat idea! We have had mussels and curry but not together. We will definitely have to give it a try soon.
ReplyDeleteI made this tonight and it was amazeballs. I added leeks in the beginning and also some chicken broth since the coconut milk I got was super thick and creamy. I used canned plum tomatoes and added the juice as well. We were literally licking our bowls. It tasted like thai curry mussels I have had at restaurants - but probably 1/10th of the cost!
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