Mussels in Spicy Red Curry Sauce
My favorite all-time way to fix mussels! This recipe is a slightly altered version of a Taste of Thai recipe. I prefer regular coconut milk in this recipe for its thickening qualities. Great as an appetizer for 4 or an entree for 2. Steamed veggies, rice, polenta, bread or something is needed to soak up the delicious sauce. Also good with shrimp, firm white fish fillets, chicken, or tofu.
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- 2 pound(s) fresh mussels
- 2 tablespoon(s) vegetable oil
- 1 onion chopped
- 1 teaspoon(s) red curry paste (such as Mae Ploy) or more to taste
- 1 can(s) 13.5 oz coconut milk (lite ok)
- 2 tablespoon(s) brown sugar packed
- 1 tablespoon(s) fish sauce
- 2 tablespoon(s) fresh lime juice
- 2 teaspoon(s) minced fresh ginger root or more to taste
- 2 tablespoon(s) ketchup
- 2 tablespoon(s) fresh basil thinly sliced
- lime wedges for garnish
- Do not store fresh mussels in any container that prevents fresh air from reaching the mussels, or they may die before you use them.
- Discard any mussels that are broken or cracked, or open ones that do not close when tapped. Put mussels in bowl of fresh water for 20 minutes. Debeard mussels by grasping fibrous beard firmly and yanking toward hinge end of mussell shell. Discard beards. Scrub mussels with brush and set aside.
- Heat oil in large, deep, covered skillet on medium-high heat. Add onion and saute briefly. Stir in curry paste and ginger and cook until bubbling and onions are tender. Add coconut milk, lime juice, brown sugar, fish sauce and ketchup. Bring to a boil.
- Add mussels and cover. Steam until the mussels open and are tender, 5-7 minutes. Discard any mussels that have not opened.
- Spoon mussels into soup plates (wide diameter, shallow bowls with wide rims) and spoon sauce over. Sprinkle with thinly sliced basil and serve with lime wedges.
- I like cooked onion, carrots, potatoes and peas with curry sauce. Experiment with others such as pea pods, broccoli, cauliflower, etc. to find a combination you like, or serve with polenta, rice, or bread to soak up extra sauce.
- Great as appetizer for 4 or entree for 2.
This recipe is a personal recipe added by hoboshm and has not been tested or endorsed by MyRecipes.
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