So easy to make and very authentic tasting. Husband had 3 servings.
Thai Red Curry Mussels
Mussels' rich taste of the sea goes beautifully with spicy-sweet curries like this one. You can also make the dish with littleneck clams—or both mussels and clams. You'll want a loaf of crusty bread or a pot of jasmine rice on hand to sop up the sauce. The recipe comes from Langdon Cook, blogger and author of Fat of the Land.
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- Calories: 288
- Calories from fat: 60%
- Protein: 18g
- Fat: 19g
- Saturated fat: 13g
- Carbohydrate: 12g
- Fiber: 0.1g
- Sodium: 1055mg
- Cholesterol: 37mg
- 1 shallot, chopped
- 3 large garlic cloves, chopped
- 1 tablespoon peanut oil
- 1 stalk lemongrass, cut into 3-in. pieces and crushed with a mallet or hammer
- 1 can (about 14 oz.) coconut milk
- 2 tablespoons Thai red curry paste*
- 2 tablespoons Thai or Vietnamese fish sauce
- 1 tablespoon packed light brown sugar
- 3 pounds mussels, scrubbed and beards* pulled off
- 1/4 cup roughly chopped fresh basil leaves, plus slivered leaves
- 2 limes, cut into wedges
- 1. Sauté shallot and garlic in oil in a large, heavy-bottomed pot over medium heat until very fragrant, 1 to 2 minutes. Add lemongrass and cook 1 to 2 more minutes. Pour in coconut milk, then stir in curry paste, fish sauce, and sugar. Increase heat to high and bring to a boil.
- 2. Add mussels, stir until well coated, and cover. Cook, stirring occasionally, until mussels open, 5 minutes. Stir in chopped basil and spoon into wide, shallow bowls, discarding any unopened mussels. Garnish with slivered basil and serve with lime.
- *Find curry paste in your market's Asian-foods aisle. A mussel's "beard" is the clump of filaments it uses to attach itself to rocks.
- Note: Nutritional analysis is per serving.
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