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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.

This Story Originally Appeared On sunset.com

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Credit: John Clark

Recipe Summary

total:
25 mins
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

288 calories; calories from fat 60%; protein 18g; fat 19g; saturated fat 13g; carbohydrates 12g; fiber 0.1g; sodium 1055mg; cholesterol 37mg.
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